# What You’ll Need:
→ Chimichurri Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
→ Chimichurri Sauce
05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - 1/2 cup fresh cilantro, finely chopped
07 - 3 tablespoons fresh oregano, finely chopped
08 - 4 garlic cloves, minced
09 - 1 small shallot, finely minced
10 - 1/2 teaspoon red pepper flakes
11 - 1/3 cup olive oil
12 - 2 tablespoons red wine vinegar
13 - Zest and juice of 1 lemon
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
→ Wraps Assembly
16 - 4 large flour tortillas, 10 inches diameter
17 - 2 cups mixed salad greens (arugula, baby spinach, or romaine)
18 - 1 small cucumber, thinly sliced
19 - 1 medium tomato, sliced
20 - 1/2 small red onion, very thinly sliced
21 - 1 ripe avocado, sliced
# Directions:
01 - In a mixing bowl, combine finely chopped parsley, cilantro, oregano, minced garlic, shallot, red pepper flakes, olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper. Mix thoroughly until well blended and set aside.
02 - Place chicken breasts in a shallow dish. Add 3 tablespoons of chimichurri sauce and 2 tablespoons olive oil. Turn to coat evenly, cover with plastic wrap, and refrigerate 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 brown and internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice thinly against the grain.
04 - Warm tortillas over medium heat for 30 seconds per side. Spread a spoonful of chimichurri sauce down the center of each tortilla. Layer with mixed greens, cucumber slices, tomato, red onion, sliced chicken, and avocado. Drizzle additional chimichurri sauce over filling.
05 - Roll each tortilla tightly, folding in the sides to seal. Slice diagonally in half and serve immediately while warm.
