Pin it Brighten up your lunch or dinner routine with these Chimichurri Chicken Salad Wraps. This dish brings together the vibrant, garlicky essence of South American-inspired flavors with juicy, pan-seared chicken and a medley of crisp, fresh vegetables. It is a high-protein meal that feels light yet deeply satisfying, perfect for those seeking a fresh and herbaceous dining experience.
Pin it The magic starts with the chimichurri sauce—a blend of flat-leaf parsley, cilantro, and oregano combined with garlic, shallots, and a touch of red wine vinegar and lemon. This sauce not only infuses the chicken with moisture and tang during the brief marination but also serves as the final drizzle that ties all the fresh components together inside a soft flour tortilla.
Ingredients
For the Chimichurri Chicken
- 2 large boneless, skinless chicken breasts (about 500 g)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the Chimichurri Sauce
- 1 cup fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)
- 4 garlic cloves, minced
- 1 small shallot, finely minced
- 1/2 teaspoon red pepper flakes
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- Zest and juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Wraps
- 4 large flour tortillas (25 cm / 10-inch)
- 2 cups mixed salad greens (arugula, baby spinach, or romaine)
- 1 small cucumber, thinly sliced
- 1 medium tomato, sliced
- 1/2 small red onion, very thinly sliced
- 1 ripe avocado, sliced (optional)
Instructions
- 1. Prepare the chimichurri sauce
- In a bowl, combine parsley, cilantro, oregano, garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper. Mix well and set aside.
- 2. Marinate the chicken
- Place chicken breasts in a shallow dish. Add 3 tablespoons of the chimichurri sauce and 2 tablespoons olive oil. Turn to coat, cover, and marinate in the fridge for at least 20 minutes (or up to 2 hours).
- 3. Cook the chicken
- Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6–7 minutes per side, or until golden and cooked through (internal temperature of 75°C/165°F). Let rest for 5 minutes, then slice thinly.
- 4. Assemble the wraps
- Warm the tortillas. Spread a spoonful of chimichurri sauce down the center of each. Layer with salad greens, cucumber, tomato, red onion, sliced chicken, and avocado if using. Drizzle with more chimichurri sauce.
- 5. Roll and serve
- Roll up each tortilla tightly, folding in the sides. Slice in half and serve immediately.
Zusatztipps für die Zubereitung
To ensure the chicken remains juicy, always let it rest for a full 5 minutes before slicing. This allows the juices to redistribute through the meat. Using a meat thermometer to reach exactly 75°C/165°F prevents overcooking.
Varianten und Anpassungen
You can easily adapt this recipe to your dietary needs. For a gluten-free version, swap the flour tortillas for corn or certified gluten-free alternatives. For added creaminess, try substituting a dollop of Greek yogurt or hummus for some of the sauce inside the wrap.
Serviervorschläge
These wraps pair beautifully with a crisp glass of Sauvignon Blanc or a light, refreshing lager. They are best served fresh, but the chimichurri sauce can be made a day in advance to save time during preparation.
Pin it Enjoy this fresh and vibrant take on the classic chicken wrap. With its bold South American-inspired flavors and high protein content, it is a satisfying meal that brings a gourmet touch to your everyday table.
Recipe FAQ
- → How long can I marinate the chicken?
Marinate the chicken for at least 20 minutes, but you can marinate it for up to 2 hours in the refrigerator for deeper flavor development. Don't exceed 2 hours as the acid in the chimichurri can begin to break down the protein too much.
- → Can I make the chimichurri sauce ahead?
Yes, prepare the chimichurri sauce up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors actually improve as the herbs infuse into the oil. Stir well before using.
- → What's the best way to warm the tortillas?
Warm tortillas directly over a gas flame for a few seconds per side, or heat them in a dry skillet over medium heat for about 30 seconds per side. This makes them pliable and easier to roll without tearing.
- → Can I use store-bought chimichurri instead?
You can substitute store-bought chimichurri sauce, though homemade offers fresher, more vibrant flavor. If using store-bought, reduce any additional salt in the wrap assembly.
- → How do I prevent the wrap from falling apart?
Roll the tortilla tightly, starting from one end and folding in the sides as you go. Don't overstuff—aim for a balanced layer of ingredients. Wrapping with parchment paper for a few minutes helps set the roll before serving.
- → What vegetables work best as substitutes?
Bell peppers, shredded cabbage, or roasted zucchini make excellent additions. You can also use different lettuces like butter lettuce or kale for varied texture and flavor profiles.