# What You'll Need:
→ Chimichurri Chicken
01 - 2 large boneless skinless chicken breasts (about 1.1 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
→ Chimichurri Sauce
05 - 1 cup fresh flat-leaf parsley finely chopped
06 - 1/2 cup fresh cilantro finely chopped
07 - 3 tablespoons fresh oregano finely chopped (or 1 tablespoon dried)
08 - 4 garlic cloves minced
09 - 1 small shallot finely minced
10 - 1/2 teaspoon red pepper flakes
11 - 1/3 cup olive oil
12 - 2 tablespoons red wine vinegar
13 - Zest and juice of 1 lemon
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Wraps
16 - 4 large flour tortillas (10-inch)
17 - 2 cups mixed salad greens (arugula baby spinach or romaine)
18 - 1 small cucumber thinly sliced
19 - 1 medium tomato sliced
20 - 1/2 small red onion very thinly sliced
21 - 1 ripe avocado sliced (optional)
# Cooking Steps:
01 - Combine parsley cilantro oregano garlic shallot red pepper flakes olive oil red wine vinegar lemon zest and juice salt and black pepper in a bowl. Mix thoroughly and set aside to allow flavors to meld.
02 - Place chicken breasts in a shallow dish. Add 3 tablespoons of the chimichurri sauce and 2 tablespoons olive oil. Turn to coat evenly cover and refrigerate for at least 20 minutes up to 2 hours for optimal flavor penetration.
03 - Heat grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Let rest 5 minutes before slicing thinly against the grain.
04 - Warm tortillas in a dry skillet or microwave. Spread a generous spoonful of chimichurri sauce down the center of each tortilla. Layer with salad greens cucumber tomato red onion sliced chicken and avocado if desired. Drizzle additional chimichurri sauce over the top.
05 - Fold in both sides of each tortilla then roll tightly from bottom to top creating a secure wrap. Slice in half diagonally and serve immediately while the chicken is still warm.