Save The first time I made chimichurri, my kitchen smelled like an Argentine grandmother had moved in unannounced. Fresh herbs everywhere, garlic on my fingers for days, and that bright tangy sauce clinging to everything. Now this chicken wrap has become my go-to when I want something that feels like sunshine wrapped in a tortilla.
Last summer I served these at a backyard barbecue and watched my friend Sarah suspiciously pick at the green sauce. Five minutes later she was literally spooning it straight from the jar. Now she asks for the recipe every time she sees fresh herbs at the market.
Ingredients
- Boneless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy inside
- Fresh parsley and cilantro: The heart of chimichurri, dont even think about using dried herbs here
- Fresh oregano: Three tablespoons might seem excessive but this is what gives the sauce its distinctive Argentine character
- Garlic cloves: Four cloves provide that aromatic punch that mellows beautifully as it marinates
- Red wine vinegar: The acid balance cuts through the rich olive oil and tenderizes the chicken
- Lemon: Both zest and juice add a bright citrus note that makes everything sing
- Red pepper flakes: Just enough heat to make things interesting without overwhelming the herbs
- Flour tortillas: Large and pliable, warm them up or they will crack when you try to roll
- Mixed salad greens: Arugula adds peppery bite while baby spinach keeps things mild
- Red onion: Slice it paper thin or the raw onion will overpower everything else
Instructions
- Make the magic sauce first:
- Whisk together the parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, vinegar, lemon zest and juice, salt, and pepper until combined. Let it sit for at least 15 minutes so the flavors can get properly acquainted.
- Give the chicken a chimichurri bath:
- Rub three tablespoons of that gorgeous sauce all over the chicken along with two tablespoons olive oil. Cover and marinate in the refrigerator for at least 20 minutes but honestly two hours is better.
- Get a good sear going:
- Heat a grill pan or skillet until it is screaming hot. Cook the chicken for 6 to 7 minutes per side until it has beautiful golden char marks and reaches 165°F internally. Let it rest for 5 minutes before slicing or all those juices will escape.
- Build your masterpiece:
- Warm those tortillas until they are pliable. Spread a generous spoonful of chimichurri down the center, then pile on greens, cucumber, tomato, onion, sliced chicken, and avocado if you are feeling indulgent.
- Roll it up tight:
- Fold in the sides first, then roll from the bottom like you are tucking someone into bed. Slice in half on a diagonal and watch the sauce drip out just a little.
Save My teenage son who normally considers anything green to be suspicious accidentally ate three of these wraps last week. Then he asked if we could make chimichurri for everything else too. Consider that a parenting victory.
Make It Your Own
Swap the chicken for skirt steak or even portobello mushrooms if you want a vegetarian version. I have made this with grilled shrimp and it was fantastic, just reduce the cooking time to about 2 minutes per side.
Sauce Secrets
Chimichurri is incredibly forgiving. Too garlicky? Add more oil. Too acidic? A pinch of sugar helps. The only rule is using fresh herbs because dried herbs turn into sad little flakes that cannot carry this flavor profile.
Assembly Success
Warm your tortillas in a dry pan for 30 seconds per side or they will crack and split when you try to roll them. Layer ingredients in a line rather than a pile so every bite gets everything.
- Do not overfill the tortilla or you will never get it closed properly
- Roll tightly but gently, like you are handling something precious
- Slice immediately after rolling or the tortilla will get soggy
Save These wraps have become my emergency dinner for nights when I want something special but do not have the energy to cook a real meal. Fresh, vibrant, and somehow comforting all at once.
Recipe FAQ
- → How long can the chimichurri sauce be stored?
Store chimichurri sauce in an airtight container in the refrigerator for up to 5 days. The flavors actually intensify over time, making it excellent for meal prep.
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken for up to 2 hours before cooking. You can also cook the chicken in advance and refrigerate for up to 3 days. Simply reheat gently before assembling wraps.
- → What's the best way to prevent soggy wraps?
Assemble wraps just before eating. Pat vegetables dry with paper towels and avoid over-saturating with sauce. If making ahead, keep sauce separate and add just before serving.
- → Can I use a different protein instead of chicken?
Absolutely. Grilled steak, shrimp, or marinated tofu work beautifully with chimichurri. Adjust cooking times based on your protein choice, maintaining the same marinade technique.
- → Is this suitable for meal prep?
Yes, store cooked chicken and chimichurri sauce separately from vegetables and tortillas. Assemble wraps fresh each day for best texture, or wrap individually and refrigerate up to 2 days.
- → How do I achieve crispy chicken edges?
Use a hot grill pan or cast-iron skillet over medium-high heat. Don't move the chicken immediately—let it sear for 2-3 minutes per side before flipping for a golden, caramelized exterior.