Save The first time I made chimichurri, my entire tiny apartment smelled like an Argentine grill. I had windows open, music playing, and neighbors actually knocked to ask what I was cooking. That bright herb-garlic punch transforms simple chicken into something that feels celebratory, yet it comes together faster than you can decide what to order for takeout.
Last summer, I made these wraps for a beach day with friends. Everyone crowded around the kitchen island, building their own versions, and there was this collective moment of pure food joy when the first bites happened. Now they request these for every gathering.
Ingredients
- Chicken breasts: Boneless, skinless absorbs the marinade beautifully and cooks quickly
- Fresh parsley and cilantro: The backbone of authentic chimichurri, so dont be shy with either
- Garlic and shallot: Mince them finely so they distribute evenly through the sauce
- Red wine vinegar and lemon: This acid balance is what makes the herbs pop
- Large flour tortillas: Warm them properly so they roll without tearing
Instructions
- Make the chimichurri sauce:
- Whisk together your chopped herbs, minced garlic and shallot, red pepper flakes, olive oil, vinegar, lemon zest and juice, salt, and pepper until everything is well combined. Set aside about 3 tablespoons for the chicken marinade.
- Marinate the chicken:
- Coat the chicken breasts with the reserved chimichurri and olive oil, then let them sit for at least 20 minutes. Longer is better if you have the time.
- Cook the chicken:
- Sear the chicken in a hot grill pan or skillet for 6 to 7 minutes per side until golden and cooked through. Let it rest for 5 minutes before slicing against the grain.
- Build your wraps:
- Spread chimichurri on each warmed tortilla, then layer with greens, cucumber, tomato, onion, sliced chicken, and avocado if you are using it.
- Roll and serve:
- Fold in the sides tightly and roll from the bottom up, then slice each wrap in half before serving.
Save My friend Ana from Buenos Aires told me the real secret is hand-chopping the herbs, never using a food processor. I tried it her way once and the texture difference was undeniable. Now I set aside the extra time because some shortcuts just are not worth taking.
Make Ahead Magic
The chimichurri sauce actually improves after a day in the refrigerator, so I always make a double batch. Store it in a jar with a tight lid and give it a good shake before using. The chicken can be marinated up to 24 hours in advance, then grilled right before assembling.
Customizing Your Wrap
Sometimes I add pickled red onions instead of fresh for a tangy kick that cuts through the rich avocado. Grilled corn or roasted bell peppers work beautifully too. If you want extra protein, a layer of black beans or crumbled queso fresco never disappoints.
Serving Suggestions
Cut these wraps on a diagonal and arrange them on a platter for easy grabbing at parties. They are substantial enough to be a complete meal but light enough that nobody feels overstuffed.
- Pair with a crisp white wine or light beer
- Serve extra chimichurri on the side for dipping
- Keep components separate and let guests build their own
Save These wraps have become my go-to for nights when I want something that feels special but does not require hours in the kitchen. Fresh, vibrant, and always satisfying.
Recipe Q&A
- → How long should I marinate the chicken?
Marinate the chicken for at least 20 minutes for quick preparation, or up to 2 hours in the refrigerator for deeper flavor penetration. The longer marinating time enhances the herbaceous notes from the chimichurri.
- → Can I prepare the chimichurri sauce ahead of time?
Yes, the chimichurri sauce can be made 1-2 days in advance and stored in an airtight container in the refrigerator. The flavors actually develop and become more pronounced when stored overnight.
- → What's the best way to cook the chicken?
Use a grill pan or skillet over medium-high heat for 6-7 minutes per side until golden and the internal temperature reaches 75°C (165°F). For extra flavor, consider grilling outdoors on a barbecue grill.
- → How do I keep the wraps from falling apart?
Warm the tortillas before assembly to make them pliable, don't overfill them, and roll tightly while folding in the sides. Let them rest seam-side down for a minute after rolling to help seal.
- → What are good substitutions for the tortillas?
Use corn tortillas for a gluten-free option, or try whole wheat tortillas for added fiber. Lettuce wraps offer a low-carb alternative while maintaining the fresh, herbaceous character of the dish.
- → Can I add creamy components to this wrap?
Absolutely. Spread Greek yogurt or hummus on the tortilla before layering the other ingredients for added creaminess and richness that complements the zesty chimichurri flavors.