Save The smell of parsley and garlic hitting the cutting board still takes me back to a tiny Buenos Aires apartment where I first watched a friends grandmother make chimichurri. She worked with such confidence, no measuring, just tasting and adjusting until the balance felt right. That bright, herbaceous sauce changed how I thought about marinades forever. Now this wrap is my go-to when I want something that feels fresh but still satisfying.
Last summer I made these for a beach day with friends, wrapping each one tightly in foil before we headed out. Something about the combination of warm grilled chicken, crisp vegetables, and that punchy herb sauce just hits different when you are eating it sandside. My friend Sarah asked for the recipe before we even finished lunch, and now she makes them every Tuesday for her work lunches.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay juicy
- 2 tablespoons olive oil: Use this for the marinade to help the chimichurri cling to the chicken
- 1 teaspoon salt and 1/2 teaspoon black pepper: Season the chicken generously before it hits the heat
- 1 cup fresh flat-leaf parsley: Flat-leaf has better flavor than curly for sauces, and the stems pack tons of taste
- 1/2 cup fresh cilantro: Adds brightness and complements the parsley without overpowering it
- 3 tablespoons fresh oregano: Dried works in a pinch, but fresh oregano makes the sauce sing
- 4 garlic cloves: Minced finely so no one bites into a raw chunk
- 1 small shallot: Milder than onion and blends beautifully into the sauce
- 1/2 teaspoon red pepper flakes: Adjust based on your heat tolerance
- 1/3 cup olive oil: The base that brings all the herbs together
- 2 tablespoons red wine vinegar: Adds the necessary acid to cut through the rich chicken
- Zest and juice of 1 lemon: Brightens everything and helps preserve the green color
- 4 large flour tortillas: Warm them first so they do not crack when you roll
- 2 cups mixed salad greens: Arugula adds nice peppery notes while spinach stays mild
- 1 small cucumber: Thinly sliced for refreshing crunch
- 1 medium tomato: Slice it just before assembling so the wrap does not get watery
- 1/2 small red onion: Paper-thin slices add bite and color
- 1 ripe avocado: Optional but recommended for creaminess
Instructions
- Make the chimichurri sauce:
- Combine parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and pepper in a bowl. Mix well and taste it, adjust salt or acid if needed, then set aside to let the flavors meld.
- Marinate the chicken:
- Place chicken in a shallow dish and add 3 tablespoons of chimichurri along with 2 tablespoons olive oil, turning to coat evenly. Cover and refrigerate for at least 20 minutes or up to 2 hours, but do not go longer or the acid will start cooking the meat.
- Grill the chicken:
- Heat a grill pan or skillet over medium-high until it is hot but not smoking. Cook the chicken for 6 to 7 minutes per side until it develops golden marks and reaches 75°C internally. Let it rest for 5 minutes before slicing, or the juices will run all over your cutting board.
- Warm the tortillas:
- Heat each tortilla in a dry pan for about 30 seconds per side until pliable, then keep them stacked under a clean kitchen towel so they stay warm while you assemble.
- Assemble the wraps:
- Spread a generous spoonful of chimichurri down the center of each tortilla, then layer greens, cucumber, tomato, red onion, sliced chicken, and avocado. Drizzle with more sauce and roll tightly, folding in the sides as you go. Slice in half and serve immediately.
Save My husband claimed he did not like fresh herbs until I made him this wrap. Now he requests it weekly and has even started helping me chop the parsley. There is something about the way the bright, zesty sauce plays off the warm grilled chicken that just works.
Make Ahead Magic
The chimichurri sauce keeps beautifully in the fridge for up to a week, and I often make a double batch to use on eggs, roasted potatoes, or as a dip for bread. You can also grill the chicken a day ahead and slice it cold right from the refrigerator, which actually makes assembly faster and the wrap stays just as delicious.
Vegetarian Swap
When my vegetarian sister comes over, I swap the chicken for grilled halloumi or portobello mushrooms. The chimichurri works just as well with vegetables and cheeses, and she says she never feels like she is missing out on the full experience.
Perfect Pairings
These wraps work with so many sides depending on the season and your mood. I have found they are particularly good alongside certain dishes that complement the bright herb sauce.
- Corn salad with lime and cotija cheese echoes the South American flavors
- Simple sweet potato fries add sweetness that balances the tangy chimichurri
- A light slaw with cabbage and apple cider vinegar adds even more crunch
Save Hope these wraps become part of your regular rotation like they have in mine. There is nothing quite like biting into something this fresh and flavorful on a busy weeknight.
Common Questions
- → Can I prepare the chimichurri sauce in advance?
Yes, chimichurri sauce keeps well for up to 3 days in an airtight container in the refrigerator. You can also make it 1-2 days ahead and bring the flavors together beautifully as it rests.
- → How long can I marinate the chicken?
Marinate the chicken for at least 20 minutes for basic flavor infusion, or up to 2 hours for deeper herbaceous notes. Don't exceed 2 hours as the acidity from the vinegar can begin to break down the chicken's texture.
- → What's the best way to ensure moist chicken?
Cook the chicken to an internal temperature of 75°C (165°F) and allow it to rest for 5 minutes after cooking. This redistributes juices throughout the meat. Avoid cooking beyond this temperature, as it will dry out the chicken.
- → Can I use a different cooking method besides a grill pan?
Absolutely. You can grill the chicken outdoors on a charcoal or gas grill for smoky depth, bake it at 200°C (400°F) for 15-18 minutes, or pan-sear it in a regular skillet. Each method yields delicious results with slightly different flavor profiles.
- → How do I make this gluten-free?
Simply substitute corn tortillas or certified gluten-free flour tortillas for the standard wheat ones. All other ingredients are naturally gluten-free, making this wrap easily adaptable for gluten-free diets.
- → What vegetables can I substitute in the wrap?
Feel free to swap in roasted red peppers, shredded carrots, radishes, or bell peppers for different textures and flavors. Arugula, baby spinach, and romaine are excellent greens choices, but try kale or mixed microgreens for variations.