Chimichurri Chicken Salad Wrap

My sister brought this recipe back from a month in Buenos Aires, where she ate her weight in empanadas and discovered chimichurri was basically magic in a jar. I was skeptical that herbs and oil could transform chicken into something restaurant-worthy, but one bite of these wraps changed my entire perspective on quick weeknight dinners. Now it's the recipe I make when I want something that feels special but only takes about 40 minutes from start to finish.

Last summer I made these for a picnic with friends and ended up fielding requests for the recipe for weeks. Someone actually asked if I'd marry them just so they could have these wraps regularly, which I'm pretty sure was mostly about the chimichurri. Now whenever anyone comes over for lunch, this is the first thing they ask about before they've even walked through the door.

Ingredients

• Chicken breasts: Boneless and skinless work best here, and pounding them to even thickness helps them cook faster and more evenly
• Fresh parsley and cilantro: The backbone of any good chimichurri, and using both gives you that bright, complex herb flavor
• Garlic and shallot: Dont be shy with these, they mellow out as they sit in the sauce and develop this incredible sweetness
• Red wine vinegar: The acid that cuts through the rich olive oil and ties all the flavors together
• Red pepper flakes: Adjust based on your heat tolerance, but they give the sauce this gentle warmth that builds
• Lemon: Both zest and juice matter here, adding a bright citrus note that makes everything pop
• Flour tortillas: Large ones work best for wrapping, and warming them makes them more pliable
• Mixed greens: Arugula adds peppery bite, while spinach or romaine bring more mild freshness

Instructions

Make the chimichurri sauce first:

Whisk together the chopped herbs, minced garlic and shallot, red pepper flakes, olive oil, vinegar, lemon zest and juice, salt, and pepper in a bowl. Let it sit while you prep everything else, the flavors get friendlier the longer they hang out together.

Marinate the chicken:

Coat the chicken breasts in about 3 tablespoons of that fresh chimichurri along with the olive oil, tuck them in the fridge for at least 20 minutes. You can go up to 2 hours if you have time, but even 20 minutes makes a huge difference.

Cook the chicken until golden:

Get a grill pan or skillet ripping hot over medium-high heat, then cook the chicken about 6 to 7 minutes per side until it's beautiful and charred. Let it rest for 5 minutes before slicing into thin strips, this keeps all those juices inside where they belong.

Warm the tortillas:

Either throw them on the grill for 30 seconds per side or warm them in a dry skillet until they're pliable and starting to get those little brown spots.

Build your wraps:

Spread some chimichurri down the center of each tortilla, then pile on the greens, cucumber, tomato, red onion, and that gorgeous sliced chicken. Add avocado if you're feeling fancy, drizzle with more sauce, then fold in the sides and roll everything up tight.

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These wraps became my go-to meal prep lunch because everything holds up so well in the fridge, and honestly, I think they taste even better the next day when all those flavors have had time to get to know each other. Something about the way the chimichurri soaks into the tortilla just makes the whole thing sing.

Make Ahead Magic

The chimichurri sauce actually gets better after a day or two in the refrigerator, so I always make a double batch. The chicken can be grilled ahead and kept in the fridge for 3 to 4 days, then just sliced and warmed slightly when you're ready to assemble.

Perfecting Your Wrap Technique

The secret to a wrap that doesn't fall apart is folding in the sides first, then rolling from the bottom up like you're tucking someone into bed. Don't overstuff it either, which is hard because everything tastes so good, but an overstuffed wrap is just waiting to become a salad on your lap.

Serving Suggestions

These wraps are substantial enough to stand alone, but a side of plantain chips or a simple black bean salad makes it feel like a complete spread. If you're feeding a crowd, cut them in half on a diagonal and arrange them on a platter, they look impressive and people can grab halves easily.

• Chimichurri doubles as an incredible dipping sauce for the extra vegetables
• A crisp white wine like Sauvignon Blanc cuts through the rich sauce perfectly
• These transport beautifully for picnics or work lunches

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There's something so satisfying about a wrap that packs this much flavor into something you can eat with one hand while maybe scrolling through your phone or chatting on the porch. These have become the meal I make when I want to feel like I'm eating something special without spending hours in the kitchen.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate the chicken for at least 20 minutes, ideally up to 2 hours in the refrigerator. This allows the chimichurri flavors to penetrate the meat while the olive oil and lemon juice tenderize it.

→ Can I make this ahead of time?

Prepare the chimichurri sauce up to 3 days in advance and store it refrigerated. Marinate and cook the chicken the same day you plan to assemble the wraps for the best texture and flavor.

→ What can I substitute for fresh herbs?

If fresh herbs aren't available, use dried oregano and reduce the quantity to one-third. For parsley and cilantro, substitute with fresh basil or a combination of dried Italian herbs, though fresh yields superior results.

→ How do I store leftover wraps?

Wrap assembled portions tightly in foil or plastic wrap and refrigerate for up to 1 day. For longer storage, keep components separate and assemble when ready to eat to prevent the tortilla from becoming soggy.

→ Can I grill the chicken outdoors?

Absolutely. Outdoor grilling adds a delightful smoky char to the chimichurri chicken. Preheat your grill to medium-high and cook for 6-7 minutes per side, following the same internal temperature guideline of 75°C/165°F.

→ What side dishes pair well with these wraps?

Serve with tortilla chips and guacamole, a simple black bean salad, or roasted sweet potato wedges. The wrap also pairs beautifully with a crisp Sauvignon Blanc or light lager as suggested.