Juicy chimichurri-marinated chicken with crisp greens and zesty sauce, rolled into soft tortillas for a fresh, satisfying meal.
# Needed Ingredients:
→ Chimichurri Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 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
→ Wraps
16 - 4 large flour tortillas (10-inch diameter)
17 - 2 cups mixed salad greens
18 - 1 small cucumber, thinly sliced
19 - 1 medium tomato, sliced
20 - 1/2 small red onion, very thinly sliced
21 - 1 ripe avocado, sliced
# Steps:
01 - Combine parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper in a mixing bowl. Blend thoroughly and reserve.
02 - Position chicken breasts in a shallow dish. Add 3 tablespoons chimichurri sauce and 2 tablespoons olive oil. Coat evenly, cover, and refrigerate for minimum 20 minutes or up to 2 hours.
03 - Heat grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 6-7 minutes per side until golden and internal temperature reaches 165°F. Rest for 5 minutes, then slice into thin strips.
04 - Warm tortillas. Spread chimichurri sauce down center of each tortilla. Layer with salad greens, cucumber, tomato, red onion, sliced chicken, and avocado. Drizzle additional chimichurri sauce over filling.
05 - Roll each tortilla tightly, folding sides inward. Slice diagonally in half and serve immediately.
