Pin The smell of fresh parsley and garlic hit me before I even opened the container. My coworker had brought chimichurri from her grandmother's kitchen, and after one taste on grilled bread, I knew I had to learn it. That weekend, I bought every fresh herb I could find and marinated chicken breasts in a bright green sauce that stained my cutting board for days. The wraps came later, born from leftovers and a need to eat lunch standing up between meetings, but they turned into something I crave on purpose now.
I made these for a picnic once, stuffing them into foil and packing them in a cooler with cold drinks. We sat on a blanket near the river, and everyone peeled back the foil like they were unwrapping a gift. The combination of cool greens, warm chicken, and that punchy sauce made the whole afternoon feel more vibrant. One friend asked for the recipe three times before we even finished eating.
Ingredients
- Boneless, skinless chicken breasts: These stay juicy when marinated and cook quickly on high heat, making them ideal for slicing thin and tucking into wraps without drying out.
- Fresh flat-leaf parsley: The backbone of chimichurri, it brings a clean, grassy flavor that doesn't overwhelm the garlic and vinegar.
- Fresh cilantro: Adds a citrusy, floral note that brightens the sauce and balances the richness of the olive oil.
- Fresh oregano: A little goes a long way, lending an earthy, slightly peppery depth that dried oregano can't quite match.
- Garlic cloves: Use fresh and mince it fine so every bite carries that sharp, aromatic punch without any harsh chunks.
- Shallot: Milder than onion, it melts into the sauce and adds a subtle sweetness that rounds out the acidity.
- Red pepper flakes: Just enough heat to wake up your palate without making the sauce spicy, though you can always add more.
- Olive oil: The base that carries all the flavors and keeps the sauce silky and pourable.
- Red wine vinegar: Provides the tanginess that makes chimichurri so addictive, cutting through the richness of the chicken and avocado.
- Lemon zest and juice: Brightens everything with a fresh, citrusy edge that makes the whole wrap taste alive.
- Large flour tortillas: Soft and pliable, they hold everything together without tearing when you roll them up tight.
- Mixed salad greens: Arugula adds peppery bite, spinach brings tenderness, and romaine gives crunch, so use whatever sounds good to you.
- Cucumber: Cool and crisp, it contrasts beautifully with the warm, garlicky chicken.
- Tomato: Juicy and slightly sweet, it adds moisture and a pop of color to every bite.
- Red onion: Slice it as thin as you can so it adds sharpness without overpowering the other ingredients.
- Avocado: Creamy and mild, it softens the acidity of the chimichurri and makes the wrap feel more indulgent.
Instructions
- Mix the chimichurri sauce:
- 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. Stir everything together until it looks like a loose, vibrant green paste, then set it aside to let the flavors marry.
- Marinate the chicken:
- Place the chicken breasts in a shallow dish and spoon over three tablespoons of chimichurri plus the olive oil, turning them to coat every surface. Cover and refrigerate for at least twenty minutes, though longer is better if you have the time.
- Cook the chicken:
- Heat a grill pan or skillet over medium high heat until it's hot enough to sizzle when the chicken hits it. Remove the chicken from the marinade, letting excess drip off, and cook for six to seven minutes per side until golden and cooked through to an internal temperature of 75 degrees Celsius. Let it rest for five minutes before slicing it thinly against the grain.
- Assemble the wraps:
- Warm the tortillas in a dry skillet or microwave to make them more pliable. Spread a spoonful of chimichurri down the center of each, then layer on the greens, cucumber, tomato, red onion, sliced chicken, and avocado if you're using it, finishing with another drizzle of sauce.
- Roll and serve:
- Fold in the sides of each tortilla, then roll it up tightly from the bottom, tucking as you go to keep everything secure. Slice each wrap in half on the diagonal and serve immediately while the chicken is still warm.
Pin One evening, I made these wraps for my sister after she moved into her new apartment. We sat on her empty living room floor with wraps in hand, no furniture yet, just boxes and excitement. She said it tasted like summer even though it was early spring, and I realized that's exactly what chimichurri does, it brings brightness and life to whatever it touches.
Getting the Chicken Just Right
The trick is not to rush the marinating step. Even twenty minutes makes a difference, but if you can let it sit for an hour or two, the chicken soaks up so much more flavor that you'll taste the garlic and herbs in every bite. I've also learned to pound the chicken breasts to an even thickness before marinating so they cook uniformly and don't end up dry on the edges while the center is still underdone. If you're grilling outdoors, the char adds another layer of smoky flavor that makes the wraps taste almost restaurant quality.
Making It Your Own
Sometimes I swap in Greek yogurt mixed with a little chimichurri for extra creaminess, especially if I'm out of avocado. You can also add roasted red peppers, pickled jalapeños, or even crumbled feta if you want to change things up. I've made these with leftover grilled steak instead of chicken, and they were just as good, maybe better. The beauty of this recipe is that the chimichurri is the star, and everything else is just supporting cast.
Storing and Serving Tips
These wraps are best eaten fresh, but if you need to pack them for lunch, wrap each one tightly in foil or parchment and keep them in the fridge. The tortilla might soften a bit, but the flavors will deepen as everything sits together. I've also started keeping a jar of chimichurri in the fridge at all times because it lasts for days and turns plain grilled chicken, roasted vegetables, or even scrambled eggs into something special.
- If you're making these for a group, set out all the components buffet style and let everyone build their own.
- Pair them with sweet potato fries or a simple cucumber salad for a complete meal.
- Leftover chicken can be chopped and tossed into grain bowls or eaten cold straight from the fridge.
Pin These wraps have become my go to when I want something that feels light but still fills me up. They remind me that good food doesn't have to be complicated, just fresh and full of flavor.
Recipe FAQ
- → How long can chimichurri sauce be stored?
Chimichurri sauce keeps well in the refrigerator for up to 5 days in an airtight container. The flavors deepen over time, making it excellent for meal prep.
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken up to 2 hours in advance. Cook it fresh just before serving, or prepare and refrigerate cooked chicken for up to 2 days.
- → What are good substitutes for chicken?
Grilled beef steak, shrimp, or portobello mushrooms work wonderfully with chimichurri. Adjust cooking times based on your protein choice.
- → How do I keep wraps from falling apart?
Warm tortillas before assembling to make them pliable. Don't overfill, and fold sides in tightly before rolling. Wrapping in foil helps hold them together.
- → Is this suitable for meal prep?
Assemble wraps up to 2 hours before serving and wrap in foil to maintain freshness. Keep chimichurri sauce separate until serving to prevent sogginess.
- → What beverages pair best with this wrap?
A crisp Sauvignon Blanc complements the herbaceous flavors, while a light lager provides refreshing contrast. Sparkling water with lime is an excellent non-alcoholic option.