Chimichurri Chicken Salad Wrap

The first time I made chimichurri, I accidentally doubled the garlic because my phone buzzed mid-chop. Best mistake ever. My kitchen smelled so incredible my neighbor knocked on the door asking what I was cooking. That's when I realized this vibrant Argentine sauce could transform even the simplest chicken into something restaurant-worthy.

Last summer I made these wraps for a beach picnic with friends. We were running late, as usual, and I was slicing chicken while everyone else packed the cooler. When we finally sat down in the sand, wind whipping our napkins, the first bite made everyone go quiet. The bright herbs cut through the warm afternoon air, and suddenly nobody cared that we'd missed the sunset.

Ingredients

• 2 large boneless skinless chicken breasts: About 500 g, pound them slightly to even thickness so they cook evenly and stay tender
• 2 tablespoons olive oil: Helps the chimichurri penetrate the meat and promotes beautiful grill marks
• 1 teaspoon salt: Essential for drawing out moisture and intensifying the herbs natural flavors
• 1/2 teaspoon freshly ground black pepper: Adds subtle heat that balances the bright acidity
• 1 cup fresh flat-leaf parsley: The backbone of traditional chimichurri, choose bright green bunches with no yellowing
• 1/2 cup fresh cilantro: Adds a fresh citrusy note that pairs beautifully with the lemon
• 3 tablespoons fresh oregano: Use 1 tablespoon dried if you cannot find fresh, but fresh is worth seeking out
• 4 garlic cloves: Minced finely so no one bites into a raw chunk, unless you love that intense kick
• 1 small shallot: More delicate than onion, providing a subtle sweet undertone
• 1/2 teaspoon red pepper flakes: Adjust based on your heat preference, but dont skip entirely
• 1/3 cup olive oil: Use good quality extra virgin here since it carries all the herb flavors
• 2 tablespoons red wine vinegar: Provides the necessary acid punch to cut through the rich chicken
• Zest and juice of 1 lemon: Brightens everything and prevents the herbs from tasting too heavy
• 1/2 teaspoon salt: For the sauce, taste and adjust based on your preference
• 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference in complexity
• 4 large flour tortillas: 25 cm or 10 inch, warm them properly or they will crack when you roll
• 2 cups mixed salad greens: Arugula adds peppery bite, baby spinach brings mild sweetness, romaine offers crunch
• 1 small cucumber: Thinly sliced into rounds or half moons, adds essential refreshing moisture
• 1 medium tomato: Sliced thin enough to fold but thick enough to hold its shape
• 1/2 small red onion: Paper thin slices are crucial here, thick onion will overwhelm everything
• 1 ripe avocado: Optional but highly recommended, adds creamy richness that balances the acidic sauce

Instructions

Make the chimichurri sauce first:

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 let it sit at room temperature while you prep everything else, allowing flavors to meld.

Marinate the chicken:

Place chicken breasts in a shallow dish and pour 3 tablespoons of chimichurri sauce plus 2 tablespoons olive oil over them. Turn to coat evenly, cover, and refrigerate for at least 20 minutes or up to 2 hours if you have time.

Cook the chicken to perfection:

Heat a grill pan or skillet over medium-high heat until hot. Remove chicken from marinade and cook for 6 to 7 minutes per side until golden and cooked through with an internal temperature of 75°C or 165°F. Let rest for 5 minutes before slicing thinly against the grain.

Warm your tortillas:

Heat each tortilla in a dry pan for 15 seconds per side or wrap them in damp paper towels and microwave for 20 seconds. Cold tortillas will crack when you try to roll them, so dont skip this step.

Build each wrap:

Spread a spoonful of chimichurri sauce down the center of each warm tortilla. Layer with salad greens, cucumber, tomato, red onion, sliced chicken, and avocado if using. Drizzle with extra chimichurri sauce.

Roll and serve:

Fold in the sides tightly, then roll from bottom to top, keeping everything snug. Slice in half diagonally and serve immediately while the chicken is still warm.

Save

These wraps became my go-to after a particularly chaotic Tuesday when I had 15 minutes to feed three hungry kids before soccer practice. I threw sliced chicken and leftover chimichurri on tortillas with whatever vegetables I could find. My son took one bite and asked why we never had restaurant food at home. That felt like winning.

Make Ahead Magic

The chimichurri sauce actually tastes better after sitting overnight, so double the batch and keep it in your fridge for up to a week. Marinate the chicken the night before, and you can have these wraps on the table in under 20 minutes on busy weeknights.

Vegetable Variations

Sometimes I add thinly sliced bell peppers for extra crunch, or swap in shredded cabbage when I want something heartier. Grilled corn cut off the cob adds sweetness that pairs unexpectedly well with the herbs.

Serving Suggestions

These wraps work beautifully for lunch, dinner, or cut into pinwheels as appetizers. They travel well for picnics and hold up surprisingly well packed for lunch the next day if you keep the sauce on the side until eating.

• Serve with extra chimichurri on the side for dipping
• A crisp white wine like Sauvignon Blanc cuts through the rich flavors perfectly
• Light lager or cold beer makes these feel like an elevated casual meal

Save

There's something deeply satisfying about wrapping up all those fresh, vibrant flavors in a portable package. It's the kind of meal that makes you feel like you're eating something special without spending hours in the kitchen.

Recipe Questions & Answers

→ Can I prepare the chimichurri sauce ahead of time?

Yes, chimichurri sauce keeps well in the refrigerator for up to 5 days. Store it in an airtight container. You can prepare it the day before and use it both for marinating and for drizzling on the assembled wraps.

→ How long should I marinate the chicken?

Marinate for at least 20 minutes for basic flavor infusion. For deeper, more herbaceous notes, marinate up to 2 hours in the refrigerator. Avoid marinating longer than 2 hours as the acidity may affect texture.

→ What's the best way to cook the chicken?

A grill pan or cast-iron skillet over medium-high heat works best. Cook 6–7 minutes per side until the internal temperature reaches 75°C (165°F). Grilling outdoors adds smoky complexity if you prefer enhanced flavor.

→ Can I make this gluten-free?

Absolutely. Simply swap the flour tortillas for corn or certified gluten-free tortillas. All other ingredients are naturally gluten-free, making this an easy adaptation for dietary restrictions.

→ What vegetables can I substitute or add?

Feel free to swap arugula for spinach, add bell peppers, roasted zucchini, or radishes for crunch. Fresh corn also complements the chimichurri flavor beautifully. Keep heavier additions minimal to prevent the wrap from becoming too bulky.

→ How do I prevent the wrap from falling apart?

Warm the tortillas before assembling to make them more pliable. Don't overfill—use moderate amounts of each ingredient. Roll tightly from one end, folding in the sides halfway through. Wrapping in foil helps keep everything together until serving.