# What You Need:
→ For the 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
→ For the 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 (or 1 tablespoon dried)
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
→ For the Wraps
16 - 4 large flour tortillas (10-inch)
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 (optional)
# How To Make:
01 - 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.
02 - 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).
03 - 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 165°F). Let rest for 5 minutes, then slice thinly.
04 - 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.
05 - Roll up each tortilla tightly, folding in the sides. Slice in half and serve immediately.
