Merken A vibrant, herbaceous wrap featuring juicy chimichurri-marinated chicken, crisp greens, and a zesty sauce, all rolled into a soft tortilla for a fresh and satisfying meal. This Chimichurri Chicken Salad Wrap is the perfect balance of bold South American-inspired flavors and fresh, crunchy textures.
Merken By marinating the chicken in a fresh blend of parsley, cilantro, and garlic, every bite is infused with bright, tangy notes. Combined with sliced cucumber, tomato, and red onion, this wrap delivers a satisfying crunch that complements the tender grilled chicken perfectly.
Ingredients
- For the Chimichurri Chicken: 2 large boneless, skinless chicken breasts (about 500 g), 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper.
- For the Chimichurri Sauce: 1 cup fresh flat-leaf parsley (chopped), 1/2 cup fresh cilantro (chopped), 3 tablespoons fresh oregano (or 1 tablespoon dried), 4 garlic cloves (minced), 1 small shallot (minced), 1/2 teaspoon red pepper flakes, 1/3 cup olive oil, 2 tablespoons red wine vinegar, zest and juice of 1 lemon, 1/2 teaspoon salt, 1/4 teaspoon black pepper.
- For the Wraps: 4 large flour tortillas (25 cm / 10-inch), 2 cups mixed salad greens (arugula, baby spinach, or romaine), 1 small cucumber (thinly sliced), 1 medium tomato (sliced), 1/2 small red onion (thinly sliced), 1 ripe avocado (sliced, optional).
Instructions
- 1. Prepare the chimichurri sauce
- 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.
- 2. Marinate the chicken
- 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 fridge for at least 20 minutes (or up to 2 hours).
- 3. Cook the chicken
- Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6–7 minutes per side, or until golden and cooked through (internal temperature of 75°C/165°F). Let rest for 5 minutes, then slice thinly.
- 4. Assemble the wraps
- 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.
- 5. Roll and serve
- Roll up each tortilla tightly, folding in the sides. Slice in half and serve immediately.
Zusatztipps für die Zubereitung
For extra flavor, consider grilling the chicken outdoors on a barbecue. Always use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F) for the best texture. Make sure to use the required tools like a grill pan or skillet and a chef's knife for clean slices.
Varianten und Anpassungen
You can easily make this recipe gluten-free by using corn or gluten-free tortillas. For additional creaminess, substitute Greek yogurt or hummus for the avocado. Always check your tortilla labels for potential allergens like gluten or wheat.
Serviervorschläge
This fresh wrap pairs exceptionally well with a crisp Sauvignon Blanc or a light lager. Serve it immediately after assembly while the tortillas are warm and the salad greens are at their crispest for the best dining experience.
Merken Enjoy this high-protein, fresh meal that brings the bold tastes of South American-inspired cuisine straight to your table. With 460 calories per wrap, it is a satisfying choice for any time of day.
