Chimichurri Chicken Salad Wrap

The smell of chimichurri always takes me straight back to a backyard barbecue where I first tasted it drizzled over grilled steak. I was skeptical about making it myself until a friend casually told me it was just herbs, garlic, and oil. That simplicity stuck with me, and when I needed a quick weeknight dinner that felt special, I tossed some chicken breasts into a bowl with freshly chopped parsley and cilantro. The wraps came together in less time than it took to decide on takeout, and they tasted bright, lively, and honestly better than I expected.

I made these wraps for a small gathering once, laying out all the components on the counter so everyone could build their own. It turned into one of those relaxed, chatty meals where people kept going back for seconds and experimenting with extra avocado or an extra drizzle of sauce. Someone even folded theirs like a burrito and ate it over the sink, laughing about how messy and worth it the whole thing was. That night reminded me that the best meals are often the ones you can personalize and enjoy without stress.

Ingredients

• Boneless, skinless chicken breasts: These cook quickly and soak up the chimichurri beautifully, but make sure they are roughly the same thickness so they cook evenly.
• Fresh flat-leaf parsley: The backbone of chimichurri, its grassy brightness is irreplaceable, so avoid using dried parsley here.
• Fresh cilantro: Adds a citrusy, slightly peppery note that balances the parsley, but you can reduce it if cilantro is not your thing.
• Fresh oregano: Brings an earthy, aromatic depth, though dried oregano works in a pinch if you reduce the quantity.
• Garlic cloves: Use fresh garlic and mince it finely so it distributes evenly and does not overpower any single bite.
• Shallot: Milder and sweeter than onion, it blends seamlessly into the sauce without leaving a harsh aftertaste.
• Red pepper flakes: A subtle warmth that sneaks up on you, adjust to taste or omit if you prefer no heat.
• Olive oil: The base that carries all the flavors, use a good quality one since it is front and center.
• Red wine vinegar: Adds tang and brightness, cutting through the richness of the oil and chicken.
• Lemon zest and juice: Amplifies the freshness and ties all the herbs together with a zesty punch.
• Flour tortillas: Soft and pliable, they hold everything together without tearing, warm them briefly for the best texture.
• Mixed salad greens: Arugula adds peppery bite, spinach is mild, and romaine gives crunch, use whatever you have on hand.
• Cucumber: Crisp and cool, it adds a refreshing contrast to the warm, savory chicken.
• Tomato: Juicy and slightly sweet, it balances the acidity of the chimichurri.
• Red onion: Slice it as thin as possible to keep its sharpness in check, or soak the slices in cold water for a milder flavor.
• Avocado: Creamy and rich, it is optional but highly recommended for a luxurious texture.

Instructions

Prepare the Chimichurri Sauce:

Combine the 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 the herbs are well coated and the sauce smells vibrant and garlicky.

Marinate the Chicken:

Place the chicken breasts in a shallow dish and add three tablespoons of the chimichurri sauce along with the olive oil. Turn the chicken to coat it evenly, cover the dish, and let it marinate in the fridge for at least twenty minutes or up to two hours if you have the time.

Cook the Chicken:

Heat a grill pan or skillet over medium-high heat until it is hot. Remove the chicken from the marinade and cook for six to seven minutes per side, or until the internal temperature reaches 75 degrees Celsius. Let the chicken rest for five minutes before slicing it thinly against the grain.

Assemble the Wraps:

Warm the tortillas briefly in a dry skillet or microwave to make them more pliable. Spread a generous spoonful of chimichurri sauce down the center of each tortilla, then layer on the salad greens, cucumber, tomato, red onion, sliced chicken, and avocado if using, finishing with another drizzle of chimichurri.

Roll and Serve:

Fold in the sides of each tortilla and 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.

Save

There was an afternoon when I packed these wraps for a picnic, wrapping each one tightly in foil and tucking them into a cooler. When we unwrapped them hours later by the water, the flavors had melded together beautifully, the tortillas softened just enough, and the chimichurri had soaked into every layer. It was one of those meals that tasted better outdoors, eaten with sandy hands and good company. That day, these wraps became more than just lunch, they became a reminder that good food does not need a table or perfect timing.

Making It Your Own

You can swap the chicken for grilled shrimp, seared tofu, or even roasted chickpeas if you want a plant-based version. The chimichurri works just as well with any protein, and sometimes I will toss extra vegetables like grilled bell peppers or zucchini into the mix. If you are not a fan of cilantro, double the parsley and add a handful of fresh basil for a different but equally vibrant flavor. The beauty of this recipe is that it adapts to whatever you have in your fridge or whatever your taste buds are craving that day.

Storing and Meal Prep

The chimichurri sauce can be made up to three days ahead and stored in an airtight container in the fridge, where the flavors will deepen and mellow. Cook the chicken a day in advance and slice it when you are ready to assemble, it reheats gently in a skillet or tastes great cold in the wraps. If you are packing these for lunch, wrap each one tightly in foil or parchment and store them in the fridge, but add the avocado just before eating to prevent browning. These wraps hold up surprisingly well for a few hours, making them a reliable option for meal prep or on-the-go eating.

Serving Suggestions

These wraps are filling on their own, but they pair beautifully with a simple side like tortilla chips and salsa, a light soup, or a crisp green salad. I have also served them alongside roasted sweet potato wedges or a tangy coleslaw for a more substantial spread. A chilled glass of Sauvignon Blanc or a light lager complements the fresh, herbaceous flavors without overpowering them. If you are feeding a crowd, set out all the components buffet-style and let everyone build their own wraps, it takes the pressure off you and makes the meal interactive and fun.

• Serve with a side of crispy baked potato wedges or sweet potato fries for a heartier meal.
• Pair with a simple tomato and cucumber salad dressed with lemon and olive oil to keep things light.
• Offer extra chimichurri sauce on the side for dipping or drizzling, because there is no such thing as too much.

Save

These wraps have become a regular in my kitchen because they are quick, colorful, and endlessly adaptable. I hope they bring the same easy satisfaction to your table, whether you are feeding yourself on a busy weeknight or sharing them with friends on a sunny afternoon.

Recipe FAQ

→ How long can I marinate the chicken ahead of time?

You can marinate the chicken for up to 2 hours in the refrigerator. For best results, allow at least 20 minutes for the flavors to penetrate the meat. You can also prepare the chimichurri sauce the day before and store it in an airtight container.

→ Can I cook the chicken on an outdoor grill instead?

Absolutely. Grilling adds wonderful char and smoky depth to the chicken. Grill over medium-high heat for 6–7 minutes per side, checking that the internal temperature reaches 75°C (165°F) before removing from heat.

→ What are good substitutes for flour tortillas?

For a gluten-free option, use corn tortillas or dedicated gluten-free wraps. Large lettuce leaves like romaine or butter lettuce work as low-carb alternatives. Whole wheat tortillas also pair beautifully with the herbaceous filling.

→ How can I make this wrap creamier?

Spread a thin layer of Greek yogurt, sour cream, or hummus on the tortilla before assembling. These additions add richness while complementing the zesty chimichurri without overpowering the fresh herb flavors.

→ Can I prepare the wraps ahead for meal prep?

While best served fresh, you can assemble wraps up to 4 hours ahead and wrap them tightly in plastic wrap. Store in the refrigerator. Pack the extra chimichurri sauce separately to prevent sogginess and drizzle just before eating.

→ What beverage pairs well with this wrap?

A crisp Sauvignon Blanc complements the herbaceous flavors beautifully. For non-alcoholic options, try a fresh lemonade, sparkling lime water, or a light iced tea. A cold light lager beer is also an excellent choice for a casual meal.