# How to Make It:
01 - In a bowl, combine parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper. Mix well and set aside.
02 - Place chicken breasts in a shallow dish. Add 3 tablespoons of the chimichurri sauce and 2 tablespoons olive oil. Turn to coat, cover, and marinate in the fridge for at least 20 minutes (or up to 2 hours).
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side, or until golden and cooked through (internal temperature of 165°F). Let rest for 5 minutes, then slice thinly.
04 - Warm the tortillas. Spread a spoonful of chimichurri sauce down the center of each. Layer with salad greens, cucumber, tomato, red onion, sliced chicken, and avocado if using. Drizzle with more chimichurri sauce.
05 - Roll up each tortilla tightly, folding in the sides. Slice in half and serve immediately.
