Chimichurri Chicken Salad Wrap

The first time I made chimichurri, my tiny apartment smelled like an Argentine grill house for three days straight. I had discovered this vibrant green sauce at a neighborhood food truck and became mildly obsessed with recreating that punchy, herbaceous magic at home. Now this chicken wrap has become my go-to for when I want something that feels restaurant special but comes together in under an hour. The combination of bright, tangy sauce against warm, juicy chicken just hits different.

Last summer, I made these wraps for a beach picnic with friends, and honestly, they were the star of the show. I had prepped everything the night before, wrapping each one tightly in foil, and something about eating them with sand between my toes and salt air made them taste even better. Now whenever I make chimichurri, Im transported back to that afternoon.

Ingredients

• Chicken breasts: Boneless and skinless works best here, pounding them slightly ensures even cooking and maximum surface area for that chimichurri to work its magic
• Fresh parsley and cilantro: The heart of any good chimichurri, these herbs bring that unmistakable fresh, grassy brightness that cuts through rich flavors
• Garlic and shallot: Dont be shy with these aromatics, they create that savory foundation that makes the sauce sing
• Red wine vinegar and lemon: This acid duo is essential for cutting through the oil and creating that tangy backbone that keeps everything balanced
• Red pepper flakes: Just enough heat to make things interesting without overwhelming the fresh herbs
• Olive oil: Use a decent quality one here since its carrying all those flavors, it really does make a difference in the final sauce

Instructions

Whisk together your chimichurri base:

Combine your finely chopped herbs with minced garlic, shallot, red pepper flakes, olive oil, vinegar, lemon zest and juice, salt and pepper in a bowl. Let it sit for at least 10 minutes so those flavors can get friendly with each other.

Marinate the chicken:

Reserve about 3 tablespoons of your sauce for serving later, then coat the chicken breasts with the remaining chimichurri along with 2 tablespoons olive oil. Let it hang out in the fridge for at least 20 minutes, though an hour is even better if you have the time.

Sear to perfection:

Get your grill pan or skillet ripping hot over medium-high heat, then cook those marinated breasts for 6 to 7 minutes per side until theyre beautifully golden and reach 75°C. Let them rest for 5 minutes before slicing into thin strips.

Build your wraps:

Warm your tortillas so theyre pliable, then spread that reserved chimichurri down the center. Layer in your greens, cucumber slices, tomato, red onion, that gorgeous sliced chicken, and avocado if youre feeling fancy.

Roll and serve:

Fold in the sides tightly and roll everything up like a burrito, then slice them in half diagonally. Theyre best eaten immediately while the chicken is still slightly warm and the vegetables are crisp.

Save

My roommate used to request these wraps every Sunday meal prep day without fail. Something about having them ready to grab in the fridge made the whole week feel more manageable, and Id often catch her eating one cold straight from the container at midnight.

Make Ahead Magic

The chimichurri sauce actually gets better after a day or two in the fridge as those flavors continue to meld together. You can marinate the chicken up to 24 hours in advance, and slicing all your vegetables ahead of time makes assembly ridiculously fast when hunger strikes.

Easy Swaps

Flank steak works beautifully instead of chicken if you want something beefier, or try portobello mushrooms for a vegetarian version that still delivers that satisfying umami punch. The chimichurri is forgiving and pairs well with almost any protein you throw at it.

Serving Suggestions

These wraps are surprisingly substantial on their own, but a simple side of black beans or roasted sweet potatoes rounds everything out nicely. If youre serving them for dinner, crisp white wine or light beer cuts through the richness perfectly.

• Extra chimichurri keeps for a week in the fridge and is phenomenal on roasted vegetables or scrambled eggs
• Try grilling corn on the cob as a side dish, it echoes those South American flavors beautifully
• If taking these to go, wrap them tightly in foil and eat within 4 hours for the best texture

Save

Theres something deeply satisfying about biting into one of these wraps and getting that perfect ratio of tangy sauce, crisp vegetables, and tender chicken all at once. Hope they become a regular in your rotation too.

Questions & Answers

→ Can I prepare the chimichurri sauce ahead of time?

Yes, chimichurri sauce keeps well in the refrigerator for up to 5 days in an airtight container. Make it the night before and let the flavors meld for even better taste. You can also freeze it for up to 3 months.

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

Use a meat thermometer to check the internal temperature reaches 75°C (165°F). Alternatively, slice the thickest part—there should be no pink inside and juices should run clear.

→ What's the best way to keep tortillas warm?

Wrap fresh tortillas in a clean kitchen towel or place them in a tortilla warmer before assembling. If using store-bought tortillas, gently warm them in a dry skillet for about 30 seconds per side to make them pliable.

→ Can I make this wrap vegetarian?

Absolutely. Replace the chicken with grilled halloumi, tofu, or legumes like chickpeas. Apply the chimichurri marinade to your protein choice and cook accordingly for the same vibrant flavor profile.

→ How should I store leftovers?

Store cooked chicken and chimichurri sauce separately in airtight containers for up to 3 days. Keep tortillas and fresh vegetables separate as well. Assemble wraps fresh when ready to eat to maintain texture and crispness.

→ What drinks pair well with this wrap?

A crisp Sauvignon Blanc complements the herbaceous notes beautifully. For beer lovers, light lagers or wheat beers work wonderfully. Alternatively, serve with fresh limeade or iced herbal tea.