Chimichurri Chicken Salad Wrap

The smell of parsley and garlic hitting the cutting board still takes me back to my first apartment, where I discovered that chimichurri could transform even the most basic chicken breast into something that felt restaurant-worthy. My roommate at the time was Argentinean, and she laughed at my tentative measurements before grabbing my wrist and showing me how chimichurri is more about instinct than precision. We made these wraps on Tuesday nights for months, standing over the stove with a glass of cheap wine while chicken sizzled away. Now, whenever I mince fresh herbs, I think about how the best recipes often come from the simplest moments of sharing food with someone who teaches you something new.

Last summer, I made these for a beach picnic with friends who claimed they did not like fresh herbs. I watched skeptically as they took their first bites, then proceeded to ask for the recipe before we even got to the sandwiches. There is a kind of alchemy that happens when chimichurri meets warm chicken and cool, crisp vegetables. It has become my go-to for feeding people who swear they are not into healthy food.

Ingredients

• Boneless chicken breasts: These absorb the marinade beautifully and cook quickly, making them perfect for a fast weeknight dinner
• Fresh flat-leaf parsley: The backbone of authentic chimichurri, do not even think about substituting dried herbs here
• Fresh cilantro: Adds brightness and depth that balances the earthier parsley
• Fresh oregano: If you can find it growing somewhere, use it, otherwise dried works in a pinch
• Garlic cloves: Minced very finely because nobody wants to bite into a chunk of raw garlic
• Shallot: Milder than onion and blends into the sauce seamlessly
• Red pepper flakes: Adjust to your heat tolerance, but do not skip them entirely
• Olive oil: Use decent quality oil since it carries all those herb flavors
• Red wine vinegar: Provides just enough acid to cut through the rich oil
• Lemon: Both zest and juice, because that citrus brightness is non-negotiable
• Flour tortillas: Large and pliable, warmed so they do not crack when you roll them
• Mixed salad greens: Anything crisp works, arugula adds a nice peppery bite
• Cucumber and tomato: Thinly sliced for maximum surface area in every bite
• Red onion: Very thin slices are key, soak them in cold water if raw onion is too intense
• Avocado: Optional but highly recommended for creamy contrast

Instructions

Make your chimichurri sauce first:

Combine parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and pepper in a bowl. Mix well and let it sit while you prep everything else, those flavors need time to get acquainted.

Marinate the chicken:

Place chicken in a shallow dish, add about three tablespoons of the chimichurri sauce along with two tablespoons olive oil. Turn to coat, cover, and let it hang out in the fridge for at least twenty minutes, though two hours is even better if you have time.

Cook the chicken:

Heat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and cook for six to seven minutes per side until golden and cooked through. Let it rest for five minutes before slicing, this keeps all the juices inside where they belong.

Warm the tortillas:

Throw them directly onto a dry skillet for about thirty seconds per side or wrap them in foil and pop them in a warm oven. A cold tortilla will crack when you roll it, and nobody wants that disappointment.

Assemble the wraps:

Spread a spoonful of chimichurri down the center of each tortilla, then layer with greens, cucumber, tomato, onion, sliced chicken, and avocado if you are using it. Drizzle with more chimichurri because there is no such thing as too much.

Roll and serve:

Fold in the sides tightly and roll from the bottom up. Slice in half on the diagonal and serve immediately, while everything is still fresh and the tortilla is warm.

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My daughter now asks for these wraps in her lunchbox, though she picks out the red onion with the precision of a surgeon. It makes me smile that something so simple has become part of our family routine, a little bit of that first apartment wisdom carried forward into a whole new life.

Making Ahead

The chimichurri sauce actually improves after a day or two in the fridge, so I often double the recipe and keep the extra in a jar. The chicken can be marinated up to two hours ahead, but I would not go longer or the acid might start breaking down the protein too much. Warm the chicken gently before assembling if you have cooked it ahead of time.

Variations

Sometimes I swap in steak or shrimp when I want to change things up, though chicken remains my favorite. During summer, grilling the chicken outside adds that unmistakable smoky flavor. You could also go completely vegetarian with grilled portobello mushrooms or roasted sweet potatoes.

Serving Suggestions

These wraps pair beautifully with a crisp white wine like Sauvignon Blanc or a light beer on a hot day. I often serve them with extra chimichurri on the side for dipping. A simple fruit salad completes the meal without overwhelming the fresh flavors.

• Cut the wraps into pinwheels for easy party appetizers
• Extra chimichurri works on everything from eggs to roasted potatoes
• The sauce freezes well if you make too much

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I hope this recipe becomes part of your own kitchen story, whatever that looks like.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate the chicken for at least 20 minutes, up to 2 hours. Longer marinating time allows the chimichurri flavors to penetrate deeper into the meat for more intense taste.

→ Can I make the chimichurri sauce ahead of time?

Yes, prepare the chimichurri sauce up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and meld better over time.

→ What's the best way to warm the tortillas?

Heat tortillas in a dry skillet for 30 seconds per side until warm and pliable. Alternatively, wrap them in foil and warm in a 350°F oven for 5-7 minutes.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 75°C/165°F when measured with a meat thermometer. The juices should run clear and the meat should feel firm to the touch.

→ Can I use other meats instead of chicken?

Absolutely. The chimichurri marinade works beautifully with steak, pork, or even firm fish like salmon or swordfish. Adjust cooking times accordingly for your chosen protein.

→ How can I make these wraps gluten-free?

Simply substitute corn tortillas or certified gluten-free flour tortillas for the wheat flour tortillas. The rest of the ingredients are naturally gluten-free.