Save to Pinterest The first time I made chimichurri, I completely underestimated how much punch fresh herbs could pack. My tiny apartment kitchen smelled like an Argentine grill joint for days afterward, and I wasn't even mad about it. Something about that vibrant green sauce makes everything it touches feel alive and special. This wrap became my go-to lunch when I want something that feels indulgent but still leaves me energized.
Last summer, I made these for a backyard picnic and watched my friend Sarah's eyes light up at first bite. She's normally skeptical about anything with 'too many greens,' but she went back for seconds and asked for the sauce recipe before even finishing her wrap. There's something universally appealing about fresh herbs brightening up a meal, especially when the sun is shining and you're eating with your hands.
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Ingredients
- Boneless chicken breasts: They absorb the chimichurri flavors beautifully and stay juicy when cooked properly. Pound them slightly to even thickness for more consistent cooking.
- Fresh parsley and cilantro: The backbone of chimichurri. Fresh herbs make all the difference here, and the combination creates that signature vibrant flavor.
- Garlic and shallot: These aromatics add depth and bite. Don't be afraid of the amount, the acid and oil balance everything out.
- Red wine vinegar: Provides the essential acid that cuts through the rich herbs and oil. Fresh lemon adds brightness too.
- Large flour tortillas: Big enough to hold all the fillings without falling apart. Warm them before rolling for pliability.
- Mixed salad greens: Arugula adds peppery bite while spinach offers mild freshness. Use whatever crisp greens you love.
- Cucumber and tomato: These add essential crunch and juiciness that contrasts with the savory chicken.
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Instructions
- Make the magic sauce:
- Whisk together your chopped herbs, minced garlic, shallot, red pepper flakes, olive oil, vinegar, lemon zest and juice, salt, and pepper until well combined. Let it sit at room temperature while you prep everything else, the flavors will meld and become even more vibrant.
- Marinate the chicken:
- Coat the chicken breasts with about 3 tablespoons of your chimichurri sauce and olive oil, turning to ensure even coverage. Let it sit for at least 20 minutes, but honestly, the longer it marinate, the more flavorful it becomes.
- Cook to perfection:
- Heat your grill pan or skillet until it's nice and hot. Cook the chicken for about 6 to 7 minutes per side until you see beautiful golden grill marks and the inside reaches 75°C. Let it rest for a few minutes before slicing, this keeps all the juices inside where they belong.
- Build your masterpiece:
- Warm each tortilla until pliable, then spread a generous layer of chimichurri down the center. Pile on the greens, sliced cucumber, tomato, red onion, and that gorgeous sliced chicken.
- Roll it up tight:
- Fold in the sides first, then roll from the bottom up, tucking everything in snugly. Cut each wrap in half so you can see those beautiful colorful layers, and serve immediately while the chicken is still warm.
Save to Pinterest These wraps have become my Sunday meal prep secret. I grill a big batch of chicken, make a double portion of chimichurri, and suddenly I've got lunch sorted for days. There's something deeply satisfying about biting into that first wrap and tasting summer, no matter what month it actually is.
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Make It Your Own
Sometimes I'll add crumbled feta or cotija cheese for a salty contrast to the fresh herbs. Grilled corn cut off the cob also makes a fantastic addition when it's in season, adding sweetness that plays beautifully with the chimichurri's brightness.
Storage Solutions
The chimichurri sauce keeps beautifully in the fridge for up to a week, and honestly, it only gets better. Store the cooked chicken separately from the vegetables and assemble wraps right before eating to prevent sogginess. Nobody wants a soggy lunch situation.
Perfect Pairings
A crisp white wine like Sauvignon Blanc cuts through the rich herbs beautifully, or go with a light beer that won't compete with the flavors. For a complete meal, serve with simple roasted potatoes or a light quinoa salad on the side.
- Extra chimichurri doubles as a dip for roasted vegetables or crusty bread
- These wraps travel well for picnics, just pack the sauce separately
- Leftover chicken makes incredible taco fillings or salad toppers the next day
Save to Pinterest There you have it, a wrap that manages to feel fresh and satisfying all at once. Hope it brings a little bright green magic to your table.
Recipe FAQs
- → How long can I marinate the chicken?
Marinate the chicken for at least 20 minutes for best results. You can marinate for up to 2 hours in the refrigerator for deeper flavor development. Longer marination makes the chicken more tender and flavorful.
- → Can I make the chimichurri sauce ahead?
Yes, chimichurri sauce keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify as it sits. Make it the day before for convenience and enhanced taste.
- → What's the best way to cook the chicken?
Cook marinated chicken in a preheated grill pan or skillet over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Letting it rest for 5 minutes before slicing keeps it juicy and tender.
- → How do I prevent the wrap from falling apart?
Warm the tortillas before filling to make them pliable. Don't overstuff—use moderate amounts of filling. Fold in the sides before rolling tightly. Slice in half and secure with toothpicks if needed for serving.
- → Can I make this vegetarian?
Absolutely. Replace chicken with grilled portobello mushrooms, halloumi cheese, or marinated chickpeas. The chimichurri sauce works beautifully with any of these protein alternatives while maintaining the dish's herbaceous character.
- → What vegetables work best in these wraps?
Use crisp, fresh vegetables for the best texture. Arugula, baby spinach, or romaine provide great greens. Cucumber, tomato, and red onion add freshness and crunch. Avocado adds creaminess. Feel free to substitute based on seasonal availability and preferences.
