Chimichurri Chicken Salad Wrap

Last summer my neighbor returned from Buenos Aires raving about this green sauce she could not stop talking about. I made a massive batch that weekend and suddenly everything in my kitchen got spooned into chimichurri. These wraps became our weeknight savior when we wanted something bright but filling.

My sister claimed she did not like green sauces until I made her try this version. Now she requests these wraps every time she visits and gets disappointed if there is no extra sauce for dipping. The way the tangy herbs cut through the warm chicken changed her entire perspective on condiments.

Ingredients

• Chicken breasts: Boneless skinless works best here for even slicing and quick cooking
• Fresh parsley: Flat leaf has better flavor than curly and blends into a smoother sauce
• Fresh cilantro: Adds that bright citrusy kick that makes chimichurri sing
• Fresh oregano: Dried works in a pinch but fresh brings an earthy authentic note
• Garlic cloves: Do not be shy with garlic it mellows beautifully in the oil mixture
• Red wine vinegar: Provides the essential acid that balances all that rich olive oil
• Lemon: Both zest and juice create layers of brightness throughout the sauce
• Flour tortillas: Large ones prevent filling from spilling out while you roll
• Mixed salad greens: Arugula adds peppery bites while spinach keeps it mild
• Avocado: Optional but creaminess against the tangy sauce is worth it

Instructions

Blend up that magic sauce:

Pulse parsley cilantro oregano garlic shallot red pepper flakes olive oil red wine vinegar lemon zest and juice plus salt and pepper until everything comes together into a chunky vibrant green mixture. Taste and adjust anything that needs more punch.

Give the chicken a bath:

Toss chicken breasts with three tablespoons of your freshly made chimichurri and two tablespoons olive oil in a shallow dish. Turn the pieces around until every inch is coated then cover and stash in the fridge for at least twenty minutes but two hours is even better.

Get that sizzle going:

Crank your grill pan or skillet to medium high heat. Lift the chicken from its marinade letting excess drip off then cook for six to seven minutes per side until golden brown gorgeous and reaches 75°C internally. Let the meat rest five minutes before slicing into thin strips.

Build your masterpiece:

Warm each tortilla until pliable then spread another spoonful of chimichurri right down the center. Pile on greens cucumber tomato onion and that beautiful sliced chicken. Add avocado slices if you have them and drizzle on even more sauce because why not.

Roll it up tight:

Fold the sides inward then roll from the bottom up creating a neat package that holds everything together. Slice each wrap in half at an angle and serve immediately while everything still has that perfect mix of warm and cold textures.

Pin it

These wraps saved us during a busy renovation phase when cooking felt impossible. We would grill a batch of chicken on Sunday and build wraps all week adding whatever vegetables needed using up from the crisper drawer. Dinner came together in ten minutes flat.

Making It Your Own

Sometimes I swap in chicken thighs when I want extra richness and they handle high heat beautifully. Grilling outside adds that smoky char but a cast iron skillet creates gorgeous marks too.

Vegetable Variations

Shredded cabbage brings crunch while roasted red peppers add sweetness. Try pickled onions instead of fresh for a tangy twist that cuts through the rich sauce.

Sauce Secrets

Process the herbs in a food processor if you want it smoother but chopped by hand gives better texture. Make a double batch because this sauce deserves to live in your refrigerator always.

• Wrap them tightly in foil to keep warm if feeding a crowd
• Corn tortillas work if you need gluten free just warm them extra well
• Serve extra lime wedges on the side for squeezing over the top

Pin it

There is something deeply satisfying about food that looks this bright and tastes this alive. Hope these wraps bring a little Argentine sunshine to your table too.

Frequently Asked Questions

→ What makes chimichurri sauce special?

Chimichurri is an Argentine herb-based sauce featuring parsley, cilantro, oregano, garlic, and olive oil with red wine vinegar and citrus. The combination creates bright, zesty flavors that perfectly complement grilled meats while adding fresh herbaceous notes to every bite.

→ Can I make these wraps ahead of time?

You can marinate the chicken up to 2 hours in advance and prepare the chimichurri sauce a day ahead. However, assemble the wraps just before serving to prevent the tortillas from becoming soggy. Keep components separate until ready to roll and eat.

→ How do I know when the chicken is fully cooked?

Cook the chicken for 6-7 minutes per side until golden brown. The internal temperature should reach 75°C (165°F) when measured with a meat thermometer. Let the chicken rest for 5 minutes before slicing—this allows juices to redistribute for more tender meat.

→ What can I substitute for the flour tortillas?

Corn tortillas work well for a gluten-free option, or try large lettuce leaves for a low-carb version. Whole wheat tortillas add extra fiber. For a different twist, use naan bread or pita as your wrap base.

→ How long does chimichurri sauce last?

Homemade chimichurri stays fresh in the refrigerator for up to one week when stored in an airtight container. The flavors actually develop and intensify after a day or two. You can also freeze extra sauce for up to 3 months.

→ Can I grill the chicken outdoors instead of using a skillet?

Absolutely. Outdoor grilling adds smoky char that complements the chimichurri beautifully. Preheat your grill to medium-high and cook the marinated chicken for the same timing—about 6-7 minutes per side until cooked through.