Save to Pinterest The first time I made chimichurri, my tiny kitchen smelled like an herb garden exploded in the best way possible. I was hosting a last-minute summer dinner and had nothing but chicken breasts and a wilted bunch of parsley. That sauce saved the entire evening, and now I can't imagine grilling without making a double batch.
My friend Maria from Argentina taught me that chimichurri is about ratios, not exact recipes. More parsley if you love it bright, more oil if you want it silky. We stood in her kitchen, tasting and adjusting, until the balance hit perfect.
Ingredients
- Boneless chicken breasts: They absorb marinade beautifully and cook evenly, though thighs work if you prefer darker meat
- Fresh parsley: Flat-leaf has better flavor than curly, and it's the backbone of that vibrant green sauce
- Cilantro: Adds a fresh, citrusy brightness that cuts through the rich olive oil
- Fresh oregano: Dried works in a pinch, but fresh oregano makes the sauce taste like it came from a South American kitchen
- Garlic and shallot: Mince them finely so they dissolve into the sauce rather than leaving chunky bites
- Red pepper flakes: Adjust based on your heat tolerance, but don't skip them entirely
- Extra virgin olive oil: Use the good stuff here since it carries all those herb flavors
- Red wine vinegar: Provides the essential acid punch that balances the oil
- Lemon: Both zest and juice contribute different layers of brightness
- Flour tortillas: Large and pliable ones fold without tearing
- Mixed greens: Arugula adds peppery bite, while spinach stays mild
- Cucumber and tomato: They provide crunch and juice that contrast with the rich chicken
- Red onion: Slice it paper-thin so it doesn't overwhelm other flavors
- Avocado: Optional, but creaminess against the tangy chimichurri is magical
Instructions
- Make the chimichurri sauce first:
- Combine all the herbs, garlic, shallot, red pepper flakes, olive oil, vinegar, lemon zest and juice, salt, and pepper in a bowl. Stir well and taste, adjusting the salt or acid until it sings. Set aside to let flavors meld while you prep everything else.
- Marinate the chicken:
- Place chicken breasts in a shallow dish and spoon about 3 tablespoons of chimichurri over them, along with 2 tablespoons of olive oil. Turn to coat thoroughly, cover, and refrigerate for at least 20 minutes. The longer it sits, the more flavorful it becomes.
- Cook the chicken to perfection:
- Heat a grill pan or skillet over medium-high heat until it's hot enough to make the chicken sizzle on contact. Cook for 6 to 7 minutes per side, looking for golden grill marks and an internal temperature of 75°C. Let it rest for 5 minutes before slicing, or the juices will run everywhere.
- Warm the tortillas:
- Quickly heat each tortilla in a dry pan for 15 seconds per side. This makes them pliable and prevents cracking when you roll them up.
- Assemble with intention:
- Spread a spoonful of chimichurri down the center of each tortilla, then layer with greens, cucumber, tomato, red onion, sliced chicken, and avocado. Drizzle more sauce over the top and fold in the sides tightly before rolling from bottom to top.
Save to Pinterest These wraps became my go-to summer dinner after my daughter requested them for her birthday instead of cake. She said they felt like eating sunshine, and honestly, I couldn't argue.
Make-Ahead Magic
The chimichurri sauce keeps in the fridge for up to a week, actually improving as the garlic mellows into the oil. I often double the batch and use half for roasted vegetables later in the week. The chicken can be marinated up to 24 hours in advance, making assembly almost instant.
Grilling vs. Pan-Searing
Outdoor grilling adds smoky depth that complements the bright herbs, but a hot cast-iron skillet creates beautiful caramelization too. The key is getting enough heat to develop a crust without burning the marinade. If grilling, oil the grates first to prevent sticking.
Serving Suggestions
Cut the wraps in half on the diagonal for easier handling, especially if packing them for lunch. They hold up well for a few hours but are best served immediately while the tortilla is still pliable and the vegetables crisp. A light, acidic white wine cuts through the richness.
- Serve with extra chimichurri on the side for dipping
- Add crumbled feta or queso fresco if you want extra creaminess
- Wrap halves tightly in parchment if taking these on the go
Save to Pinterest There's something deeply satisfying about eating with your hands, especially when every bite balances bright herbs, tender chicken, and crisp vegetables. These wraps remind me that simple food, made with care, is often the most memorable.
Recipe FAQs
- → How long should the chicken marinate in chimichurri?
Marinate the chicken for at least 20 minutes for basic flavor absorption. For deeper, more herbaceous notes, extend the marinating time to 1-2 hours in the refrigerator. Avoid marinating beyond 4 hours as the acid from the vinegar may begin to affect the chicken's texture.
- → Can I prepare the wraps ahead of time?
Assemble the wraps shortly before serving to prevent the tortillas from becoming soggy from moisture released by the vegetables and sauce. However, you can prepare the chimichurri sauce, marinate the chicken, and slice all vegetables up to 4 hours ahead. Store separately in the refrigerator.
- → What's the best way to grill the chimichurri chicken?
Use a preheated grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes per side until golden brown and the internal temperature reaches 75°C (165°F). Let the cooked chicken rest for 5 minutes before slicing thinly to retain its juices and maintain tenderness.
- → Are there good substitutions for the fresh herbs?
If fresh parsley and cilantro are unavailable, you can use 1 tablespoon dried parsley mixed with 1 tablespoon dried cilantro. For oregano, 1 tablespoon dried can replace 3 tablespoons fresh. Keep in mind that dried herbs are more concentrated, so adjust quantities to taste. Fresh herbs deliver the most vibrant, authentic flavor.
- → How do I make this gluten-free?
Simply replace the standard flour tortillas with certified gluten-free or corn tortillas. All other components—the chimichurri sauce, marinated chicken, vegetables, and avocado—are naturally gluten-free. Always check packaged tortillas for cross-contamination warnings if you have celiac disease.
- → What beverages pair well with these wraps?
The herbaceous, zesty flavors pair beautifully with a crisp Sauvignon Blanc that echoes the acidity and herbal notes. For beer lovers, a light lager complements the fresh vegetables and chimichurri without overwhelming the palate. Sparkling water with fresh lemon also makes a refreshing non-alcoholic option.