Vibrant wrap with chimichurri-marinated chicken, fresh greens, and zesty sauce rolled in soft tortilla.
# 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
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
→ Wrap Assembly
16 - 4 large flour tortillas (10 inches)
17 - 2 cups mixed salad greens
18 - 1 small cucumber, thinly sliced
19 - 1 medium tomato, sliced
20 - 1/2 small red onion, thinly sliced
21 - 1 ripe avocado, sliced (optional)
# How-To Steps:
01 - In a mixing bowl, combine parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper. Mix thoroughly and set aside.
02 - Place chicken breasts in a shallow dish. Add 3 tablespoons of chimichurri sauce and 2 tablespoons olive oil. Turn to coat completely, cover, and marinate in refrigerator 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 to 7 minutes per side until golden and cooked through with internal temperature reaching 165°F. Allow to rest for 5 minutes, then slice thinly.
04 - Warm tortillas. Spread a spoonful of chimichurri sauce down the center of each tortilla. Layer with salad greens, cucumber slices, tomato slices, red onion, sliced chicken, and avocado if desired. Drizzle with additional chimichurri sauce.
05 - Roll each tortilla tightly, folding in the sides as you go. Slice diagonally in half and serve immediately.
