Save The smell of garlic and fresh parsley hit me the moment I opened the fridge and saw that green sauce glowing in its jar. I had made chimichurri the night before, doubling the batch on a whim, and by morning I was already thinking about what else I could slather it on. That afternoon, I grilled chicken breasts until they had those perfect char lines, sliced them thin, and tucked everything into a tortilla with whatever vegetables I had on hand. It was supposed to be lunch, but it turned into the kind of meal I kept thinking about for days.
I first made these wraps for a friend who was convinced she didnt like cilantro. I went light on it, let the parsley and oregano lead, and she devoured hers without a single complaint. By the end of the meal, she was eyeing the leftover chimichurri and asking if she could take some home. Thats when I knew this recipe had range, it adapts to people, not the other way around.
Ingredients
- Boneless, skinless chicken breasts: These take on the chimichurri beautifully and cook quickly, but if they are uneven in thickness, pound them gently so they grill evenly without drying out.
- Fresh flat-leaf parsley: The backbone of chimichurri, it brings a clean, grassy flavor that curly parsley just cant match, so dont substitute it here.
- Fresh cilantro: Adds a citrusy brightness that balances the garlic, but you can reduce it or swap in more parsley if cilantro isnt your thing.
- Fresh oregano: If you can find it, fresh oregano has a softer, sweeter flavor than dried, but dried works fine, just use less and add it early so it softens in the oil.
- Garlic cloves: Four cloves might sound like a lot, but the raw garlic mellows in the acid and oil, becoming fragrant and bold without being harsh.
- Red wine vinegar: The acidity cuts through the richness of the chicken and oil, bringing everything into balance, and a squeeze of lemon at the end adds an extra layer of brightness.
- Large flour tortillas: Soft, pliable, and sturdy enough to hold all the fillings without tearing, warm them briefly so they roll without cracking.
- Mixed salad greens: Arugula adds a peppery bite, spinach keeps it mild, and romaine gives crunch, use whatever mix feels right to you.
- Ripe avocado: Optional, but it adds creaminess and richness that makes each bite feel more complete, especially if you love that silky texture against the tangy chimichurri.
Instructions
- Make the Chimichurri:
- Chop the parsley, cilantro, and oregano finely, then stir them together with minced garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and pepper. The sauce should be vibrant and slightly chunky, not pureed, and it will taste even better after sitting for a few minutes.
- Marinate the Chicken:
- Rub the chicken breasts with a few spoonfuls of chimichurri and a drizzle of olive oil, making sure every surface is coated. Let them sit in the fridge for at least 20 minutes, the longer they marinate, the more flavor they soak up.
- Grill the Chicken:
- Heat your grill pan or skillet until its really hot, then lay the chicken down and resist the urge to move it around. Cook for 6 to 7 minutes per side until the internal temperature hits 75 degrees Celsius, then let it rest before slicing so the juices stay inside.
- Assemble the Wraps:
- Warm each tortilla just until its soft and flexible, then spread a generous spoonful of chimichurri down the center. Layer on the greens, cucumber, tomato, red onion, sliced chicken, and avocado if using, then drizzle with more sauce.
- Roll and Serve:
- Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking as you go. Slice each wrap in half on the diagonal and serve right away while everything is still fresh and vibrant.
Save One evening, I packed these wraps for a picnic and forgot to bring napkins. We ended up eating them over a blanket, laughing as chimichurri dripped onto our fingers, and it somehow made the whole meal taste better. Thats the thing about food that isnt fussy, it invites you to relax, to enjoy the mess, to just be present with the people around you.
Getting the Most Out of Your Chimichurri
Chimichurri is one of those sauces that gets better as it sits, so if you have time, make it a few hours ahead or even the night before. The garlic mellows, the herbs release their oils, and everything marries together into something more complex. I always make a double batch because it never lasts as long as I think it will, it ends up on grilled vegetables, stirred into rice, or eaten straight off a spoon when no one is looking.
Choosing Your Greens and Vegetables
The beauty of this wrap is that you can change up the vegetables based on what you have or what looks good at the market. Ive used shredded cabbage for crunch, roasted red peppers for sweetness, and even pickled jalapeños when I wanted a little heat. Just keep the greens crisp and the vegetables thinly sliced so the wrap holds together and every bite has a little bit of everything.
Storing and Meal Prepping
These wraps are surprisingly good for meal prep if you store the components separately. Keep the cooked chicken, chimichurri, and chopped vegetables in separate containers, then assemble the wraps fresh when youre ready to eat. The tortillas stay soft, the greens stay crisp, and you avoid that dreaded soggy wrap situation that makes lunch feel like a chore.
- Store chimichurri in a sealed jar with a thin layer of olive oil on top to keep it bright green.
- Slice the chicken only when youre ready to assemble, it stays juicier that way.
- Wrap assembled wraps tightly in parchment or foil if you need to pack them for travel.
Save This wrap is the kind of meal that makes you feel good while youre eating it and even better after. It is fresh, bright, and satisfying in a way that feels effortless, even though every ingredient is working hard to make it shine.
Common Questions
- → How long can I marinate the chicken ahead of time?
The chicken benefits from at least 20 minutes of marinating, which allows the chimichurri flavors to penetrate the meat. You can extend marinating time up to 2 hours in the refrigerator without compromising texture. For deeper flavor, prepare it the night before and marinate overnight.
- → Can I make the chimichurri sauce in advance?
Yes, chimichurri sauce improves with time as the herbs infuse into the oil and vinegar. Prepare it up to 3 days ahead and store in an airtight container in the refrigerator. The flavors actually develop and intensify, making it perfect for meal prep.
- → What's the best way to cook the chicken evenly?
Pound the chicken breasts to an even thickness of about 1.5 inches before marinating to ensure uniform cooking. Use a grill pan or cast-iron skillet over medium-high heat and cook for 6–7 minutes per side. A meat thermometer ensures doneness at 75°C (165°F) internal temperature.
- → How do I prevent the wraps from falling apart?
Warm your tortillas before assembling—this makes them pliable and easier to roll tightly. Don't overfill; use a thin layer of each ingredient and fold in the sides before rolling. Slice after rolling to help seal the wrap and keep it intact during handling.
- → Can I substitute the flour tortillas?
Absolutely. Use corn tortillas for a traditional touch, spinach or herb wraps for added nutrition, or gluten-free versions if needed. Whole wheat tortillas work well too and pair beautifully with the herbaceous chimichurri flavors.
- → What vegetables work best as substitutes?
Bell peppers, radishes, shredded carrots, and julienned zucchini all complement the chimichurri flavors wonderfully. Fresh herbs like mint or basil add extra brightness. Keep vegetables crisp by slicing them close to assembly time.