Save to Pinterest The first time I made chimichurri, my kitchen smelled like an Argentine grill hall even though I was just standing over a tiny apartment stove. That vibrant green sauce has this way of making everything feel festive and alive, like a party is about to start any second. I started putting it on everything, but it found its true calling in these wraps. Something about the fresh herbs cutting through rich, juicy chicken just works.
My friend Carlos came over for lunch last summer and I served these, still steaming from the grill. He took one bite and went completely quiet, just chewing slowly with his eyes closed. That is the moment I knew this recipe was special enough to share.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them slightly to even thickness for faster, more even cooking
- 1 cup fresh flat-leaf parsley: Flat-leaf has more flavor than curly, and freshness makes all the difference here
- 1/2 cup fresh cilantro: The cilantro gives brightness that balances the earthier parsley
- 3 tablespoons fresh oregano: Dried works in a pinch, but fresh oregano makes the sauce sing
- 4 garlic cloves: Do not be shy with the garlic, it mellows beautifully in the sauce
- 1/3 cup olive oil: Use good olive oil since it is a main flavor carrier
- 2 tablespoons red wine vinegar: Adds just the right tang to cut through the rich chicken
- 1 lemon: Both zest and juice create layers of bright citrus flavor
- 4 large flour tortillas: Warm them well or they will crack when you roll
- 2 cups mixed salad greens: Arugula adds peppery bite, while spinach stays mild
Instructions
- Make the magic sauce:
- Whisk together parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, vinegar, lemon zest and juice, salt, and pepper until you have a brilliant green mixture.
- Let the chicken soak it up:
- Coat the chicken with three tablespoons of your chimichurri and olive oil, then let it sit in the fridge for at least twenty minutes.
- Get that sizzle going:
- Heat your grill pan or skillet until it is hot enough that a drop of water dances across the surface, then cook the chicken about six minutes per side until it hits 165 degrees.
- Build your masterpiece:
- Spread some chimichurri on each warm tortilla, then pile on greens, cucumber, tomato, onion, and those beautiful sliced chicken pieces.
- Roll it like you mean it:
- Fold in the sides tightly and roll from the bottom up, then slice each wrap in half to reveal all those gorgeous layers inside.
Save to Pinterest These wraps have become my go-to for summer picnics because they travel so well and actually taste better after the flavors have had a few minutes to mingle. There is something deeply satisfying about eating with your hands, food wrapped and ready to go.
Make It Yours
Grilling the chicken outdoors adds that unmistakable smoky char flavor, but a cast iron skillet gets you pretty close if you are cooking indoors. The chimichurri sauce is endlessly adaptable, so do not be afraid to play with the herb ratios until they match your taste.
Serving Suggestions
A crisp Sauvignon Blanc cuts through the rich sauce beautifully, or go with a light lager if you prefer beer. These wraps also pair nicely with a simple side of roasted potatoes or a light corn and black bean salad.
Storage and Meal Prep
The chimichurri sauce keeps in the fridge for up to a week and actually gets better as the flavors meld together. Cooked chicken stays fresh for three to four days when stored in an airtight container.
- Store the sauce and chicken separately to keep everything tasting fresh
- Avoid assembling wraps more than a few hours before serving or the tortillas will get soggy
- Wrap assembled ones tightly in foil if you need to pack them for lunch the next day
Save to Pinterest Every time I serve these, someone asks for the recipe, and that is probably the highest compliment a cook can receive. Enjoy every messy, wonderful bite.
Recipe Questions
- → Can I prepare the chimichurri sauce ahead of time?
Yes, chimichurri sauce keeps well in the refrigerator for up to 3 days when stored in an airtight container. Make it the day before for convenient meal prep.
- → What's the best way to ensure juicy chicken?
Don't skip the marinating step—it infuses moisture and flavor. Cook until the internal temperature reaches 75°C/165°F, then let it rest for 5 minutes before slicing to retain juices.
- → Can I grill the chicken instead of using a skillet?
Absolutely. Grilling adds beautiful char and smoky depth to the marinated chicken. Cook over medium-high heat for 6-7 minutes per side, rotating once for even cooking.
- → Are there good alternatives to tortillas for a gluten-free version?
Corn tortillas and certified gluten-free flour tortillas work wonderfully as substitutes. You can also serve the filling in lettuce wraps or over a bed of mixed greens as a warm salad.
- → How can I make these wraps heartier?
Add creamy elements like Greek yogurt, hummus, or crumbled feta cheese. Roasted sweet potato strips or black beans also complement the chimichurri flavors beautifully.
- → What beverages pair well with this meal?
A crisp Sauvignon Blanc highlights the herbaceous notes, while a light lager provides refreshing contrast. Sparkling water with lime is an excellent alcohol-free option.