# How to Make It:
01 - 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.
02 - 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 refrigerator for at least 20 minutes or up to 2 hours.
03 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6 to 7 minutes per side until golden and cooked through reaching an internal temperature of 165°F. Let rest for 5 minutes then slice thinly.
04 - 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.
05 - Roll up each tortilla tightly folding in the sides. Slice in half and serve immediately.
