Chimichurri Chicken Salad Wrap

The first time I made chimichurri, my tiny apartment smelled like an Argentine grill joint for three days straight. My roommate kept poking her head into the kitchen, demanding to know what kind of magic I was conjuring with that whirl of parsley and garlic. We ended up eating the sauce on everything from grilled bread to scrambled eggs that week. When I finally tucked it into a wrap with marinated chicken, I knew I had stumbled onto something that would become a regular rotation in my kitchen forever.

Last summer, I made these wraps for a beach picnic with friends. Someone accidentally knocked the container of extra chimichurri sauce into the sand, and I swear there was a collective moment of mourning before we dug into the wraps anyway. They were so packed with flavor that nobody even mentioned the lost sauce, though I did catch my friend Jake licking a rogue smear of green off his thumb when he thought nobody was watching.

Ingredients

• Chicken breasts: Boneless and skinless absorbs the marinade best, but thighs work beautifully if you prefer darker meat
• Fresh parsley: Flat-leaf has better flavor than curly, and it really is the backbone of that authentic chimichurri taste
• Cilantro: Brightens everything up, but if you are one of those soap-tasters, just add more parsley instead
• Fresh oregano: Worth seeking out, though dried works in a pinch since it still packs that essential aromatic punch
• Garlic cloves: Do not be shy here because the garlic mellows beautifully as it marinates
• Red wine vinegar: Adds the perfect tang that cuts through the rich olive oil and complements the chicken
• Lemon: Both zest and juice are non-negotiable for that bright, fresh finish
• Red pepper flakes: Adjust based on your heat tolerance, but a little kick makes the whole wrap sing
• Large flour tortillas: The 10-inch size is crucial because anything smaller and you will be eating more filling than wrap
• Mixed salad greens: Arugula adds a nice peppery bite, but baby spinach or romaine work perfectly fine

Instructions

Whisk up your chimichurri:

Combine all those herbs, garlic, shallot, red pepper flakes, olive oil, vinegar, lemon, salt, and pepper in a bowl until it is emerald green and fragrant. Let it sit for at least 10 minutes so the flavors can mingle and get acquainted.

Get your chicken bathing:

Scoop out about 3 tablespoons of that beautiful sauce and whisk it with the 2 tablespoons of olive oil, then coat your chicken thoroughly. Pop it in the fridge for at least 20 minutes, though an hour is even better if you have the time.

Sear it up hot:

Get your grill pan or skillet screaming hot over medium-high heat, then cook those chicken breasts for about 6 to 7 minutes per side until they are golden and gorgeous. Let them rest for 5 minutes before slicing—this keeps all those juices locked inside instead of running onto your cutting board.

Build your masterpiece:

Warm each tortilla for about 30 seconds so they are pliable, then spread a generous spoonful of chimichurri down the center. Layer in your greens, cucumber, tomato, red onion, sliced chicken, and avocado if you are feeling indulgent.

Roll it up tight:

Fold in the sides like you are tucking someone into bed, then roll from the bottom up, keeping everything snug and secure. Slice them in half on a diagonal and watch those gorgeous colorful layers spill out just a little bit.

Save

These wraps became my go-to after I started meal-prepping Sundays for busy work weeks. Something about having that fresh, herby chicken ready to grab made even the most chaotic Tuesday feel a little more civilized and cared for.

Make It Your Own

I have learned that chimichurri is incredibly forgiving once you understand the basic ratio. Sometimes I throw in a tablespoon of fresh mint if I want it cooler, or extra red pepper flakes when I need something to wake me up on a dreary afternoon. The herbs can shift based on what is wilting in your crisper drawer, and honestly, that is often how the best versions are born.

Assembly Strategy

After making these wraps more times than I can count, I have figured out that the order matters more than you would think. Put your sauce directly on the tortilla first so it acts as a barrier keeping everything else from making the bread soggy. Layer your sturdy greens next, then place your heavier ingredients toward the center where they are less likely to tumble out during that crucial first bite.

Storage and Make-Ahead Magic

The chicken actually benefits from sitting in that chimichurri overnight, so do not hesitate to grill it the day before and keep it sliced in the fridge. I have found that wrapping each assembled wrap tightly in parchment paper and then foil keeps them fresh for up to 24 hours without any sad sogginess. Just wait to add avocado until right before you eat, or it will turn an unappetizing brown that nobody wants to see in their lunch.

• Keep the chimichurri separate if you are making these ahead for a crowd
• A squeeze of fresh lime right before serving wakes everything back up
• These reheat surprisingly well in a dry pan if you prefer them warm

Save

There is something deeply satisfying about food that tastes this vibrant and fresh, like you have captured the essence of a sunny afternoon in a portable format. Hope these wraps find their way into your regular rotation too.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate the chicken for at least 20 minutes to absorb the chimichurri flavors. For deeper flavor, you can marinate up to 2 hours in the refrigerator. Don't exceed 4 hours as the acid may begin to break down the meat texture.

→ Can I make the chimichurri sauce ahead of time?

Yes, prepare the chimichurri sauce up to 2 days in advance and store it in an airtight container in the refrigerator. The flavors actually develop and meld better after sitting. Bring to room temperature before using.

→ What can I use instead of flour tortillas?

Corn tortillas work well for a gluten-free option. Large lettuce cups or collard greens make a low-carb alternative. For added protein, try using a whole wheat or spinach wrap instead of standard flour tortillas.

→ How do I store leftover wraps?

Wrap assembled portions tightly in plastic wrap or foil and refrigerate for up to 1 day. For best results, store components separately—cooked sliced chicken, sauce, and vegetables in separate containers—and assemble just before serving to prevent sogginess.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless chicken thighs work beautifully and tend to stay juicier than breasts. Adjust cooking time slightly—thighs typically need 5-6 minutes per side over medium-high heat until they reach an internal temperature of 75°C/165°F.

→ Is chimichurri sauce spicy?

Traditional chimichurri has a mild kick from red pepper flakes. This version provides gentle warmth without overwhelming heat. Reduce or omit the pepper flakes for a milder sauce, or increase them for more spice if desired.