12 Delicious Chimichurri Chicken Wraps Amazing

You’re about to discover how to turn your weeknight dinners into a vibrant feast with our roundup of 12 Delicious Chimichurri Chicken Wraps. Perfect for those who love a quick, flavorful meal that doesn’t skimp on freshness or zest. Whether you’re a chimichurri fanatic or just looking for a new way to enjoy chicken, these wraps promise to delight your taste buds and simplify your cooking routine. Let’s dive in!

Grilled Chimichurri Chicken Wraps

Here’s how to make grilled chimichurri chicken wraps that’ll steal the spotlight at any summer gathering. Hit the grill with confidence—these wraps are a flavor explosion waiting to happen.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 large flour tortillas
• 1 cup arugula
• 1/2 cup crumbled feta cheese
• 1/4 cup pickled red onions

Instructions

1. Preheat grill to medium-high heat (375°F to 400°F).
2. In a bowl, whisk together olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, salt, and black pepper to create the chimichurri sauce.
3. Reserve 1/4 cup of the chimichurri sauce for serving; pour the rest over the chicken thighs in a shallow dish, ensuring they’re fully coated. Marinate for 20 minutes at room temperature.
4. Grill chicken thighs for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
5. Warm tortillas on the grill for 30 seconds per side to make them pliable.
6. Assemble wraps by layering arugula, sliced chicken, feta cheese, and pickled red onions on each tortilla. Drizzle with reserved chimichurri sauce.
7. Fold the bottom of the tortilla up, then fold the sides in, rolling tightly to secure the wrap.

Get ready for a wrap that’s juicy, herby, and packed with contrasting textures. Serve these beauties with a side of grilled corn or a crisp salad for the ultimate summer meal.

Chimichurri Chicken Caesar Wraps

Vibrant flavors collide in this dish, where zesty chimichurri meets the classic Caesar in a handheld wrap. Perfect for meal prep or a quick dinner, it’s a fusion that demands attention.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 large flour tortillas
• 1 cup shredded romaine lettuce
• 1/2 cup grated Parmesan cheese
• 1/4 cup Caesar dressing

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a bowl, whisk together olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, salt, and black pepper to create the chimichurri sauce.
3. Reserve 1/4 cup of the chimichurri sauce for later; coat the chicken thighs evenly with the remaining sauce.
4. Grill the chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
5. Warm the tortillas on the grill for 30 seconds per side.
6. Spread 1 tbsp of Caesar dressing on each tortilla, then layer with shredded romaine, sliced chicken, and grated Parmesan.
7. Drizzle the reserved chimichurri sauce over the filling before tightly rolling the tortillas into wraps.

The wraps boast a juicy interior with a crisp lettuce crunch, all wrapped in a soft tortilla. Serve them halved on a diagonal for an Instagram-worthy presentation, or pack them whole for a picnic.

Spicy Chimichurri Chicken Wraps

Packed with bold flavors and ready in a flash, these wraps are your ticket to a no-fuss, high-reward meal. Perfect for meal prep or a quick dinner that doesn’t skimp on taste.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 4 garlic cloves, finely minced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1 tsp red pepper flakes
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 4 large whole wheat tortillas
• 1 cup shredded romaine lettuce
• 1/2 cup crumbled feta cheese
• 1/4 cup pickled red onions

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. In a bowl, whisk together olive oil, red wine vinegar, garlic, parsley, cilantro, red pepper flakes, smoked paprika, and sea salt to create the chimichurri marinade.
3. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Let marinate for at least 15 minutes at room temperature.
4. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Rest for 5 minutes before slicing.
5. Warm tortillas on the grill for 30 seconds per side to make them pliable.
6. Assemble wraps by layering sliced chicken, romaine lettuce, feta cheese, and pickled red onions on each tortilla. Roll tightly and slice in half.

With a juicy, herb-packed chicken center and a crunch from the fresh veggies, these wraps are a textural dream. Serve them with a side of extra chimichurri for dipping or drizzle for an added flavor punch.

Chimichurri Chicken and Avocado Wraps

Just when you thought wraps couldn’t get any better, we’re throwing chimichurri and avocado into the mix. Bold flavors, fresh ingredients, and a no-fuss assembly make this a weeknight hero.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, thinly sliced
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 cup fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 2 ripe avocados, sliced
• 4 large whole wheat tortillas
• 1 cup baby arugula

Instructions

1. Preheat a grill or grill pan to medium-high heat (400°F).
2. In a bowl, whisk together olive oil, red wine vinegar, parsley, garlic, red pepper flakes, and sea salt to create the chimichurri sauce.
3. Reserve 1/4 cup of the chimichurri sauce for serving; toss the remaining sauce with the chicken slices to coat evenly.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is lightly charred.
5. Warm the tortillas on the grill for 30 seconds per side to make them pliable.
6. Layer each tortilla with baby arugula, grilled chicken, avocado slices, and a drizzle of the reserved chimichurri sauce.
7. Fold the sides of the tortillas inward, then roll tightly from the bottom to encase the filling.

Mouthwatering doesn’t begin to cover it—the creamy avocado balances the zesty chimichurri, while the charred chicken adds a smoky depth. Serve these wraps with a side of sweet potato fries for a crunch contrast.

Chimichurri Chicken Salad Wraps

Vibrant and packed with flavor, these wraps are your next meal prep hero. **Bold** herbs and tender chicken come together in a no-fuss, high-reward dish that’s as easy to love as it is to make.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pasture-raised
• 1/4 cup extra-virgin olive oil
• 1/3 cup red wine vinegar
• 1 cup fresh parsley leaves, finely chopped
• 1/2 cup fresh cilantro leaves, finely chopped
• 3 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 large whole wheat tortillas
• 2 cups mixed greens
• 1 avocado, sliced

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. In a bowl, whisk together olive oil, red wine vinegar, parsley, cilantro, garlic, red pepper flakes, salt, and black pepper to create the chimichurri sauce.
3. Reserve 1/4 cup of the chimichurri sauce for later; coat the chicken breasts evenly with the remaining sauce.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
5. Warm the tortillas on the grill for 30 seconds per side to make them pliable.
6. Assemble the wraps by layering mixed greens, sliced chicken, avocado, and a drizzle of the reserved chimichurri sauce on each tortilla.
7. Roll the tortillas tightly, tucking in the sides as you go, to secure the fillings.

Unwrap a burst of freshness with every bite—the creamy avocado and zesty chimichurri play off the smoky chicken perfectly. **Serve** these wraps sliced in half on a diagonal for an Instagram-worthy presentation.

Chimichurri Chicken and Rice Wraps

Ready to shake up your meal prep? These Chimichurri Chicken and Rice Wraps are a flavor-packed punch you can’t ignore—quick to make, easier to devour.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, low-sodium
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 large flour tortillas, warmed
• 1 avocado, sliced
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Season the chicken thighs evenly with kosher salt and black pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. In a medium saucepan, combine the rinsed rice and chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
5. While the rice cooks, whisk together olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, salt, and black pepper in a bowl to make the chimichurri sauce.
6. Fluff the rice with a fork and fold in half of the chimichurri sauce.
7. Slice the grilled chicken into thin strips.
8. Lay out the warmed tortillas and divide the chimichurri rice, sliced chicken, avocado, and feta cheese among them.
9. Drizzle the remaining chimichurri sauce over the fillings.
10. Fold the sides of the tortillas in and roll tightly to form wraps.

Outrageously vibrant and herby, these wraps boast a juicy bite with every forkful. Serve them sliced in half for a stunning, Instagram-ready presentation or pack them whole for a no-mess lunch on the go.

Chimichurri Chicken and Black Bean Wraps

Transform your meal prep with these Chimichurri Chicken and Black Bean Wraps—packed with bold flavors and ready in a flash. Toss the routine, these wraps are your ticket to a vibrant, satisfying meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 can (15 oz) black beans, drained and rinsed
• 4 large flour tortillas, warmed
• 1 cup shredded Monterey Jack cheese
• 1 avocado, sliced
• 1/2 cup sour cream
• 1 lime, cut into wedges

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper to make the chimichurri sauce.
3. Reserve 1/4 cup of the chimichurri sauce; coat the chicken thighs with the remaining sauce.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
5. While the chicken rests, warm the black beans in a small saucepan over medium heat for 3-4 minutes.
6. Assemble the wraps by layering sliced chicken, black beans, Monterey Jack cheese, avocado slices, and a dollop of sour cream on each tortilla. Drizzle with reserved chimichurri sauce.
7. Fold the sides of the tortilla in and roll tightly to enclose the filling. Serve with lime wedges on the side.

Yield wraps with a juicy interior and a crisp exterior, the chimichurri adds a herby punch that complements the smoky chicken. Try serving them sliced in half on a platter for a stunning, shareable appetizer.

Chimichurri Chicken and Corn Wraps

Sizzle up your summer with these Chimichurri Chicken and Corn Wraps—packed with bold flavors and ready in a flash. Perfect for those backyard BBQs or a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1/4 cup extra-virgin olive oil
• 1/3 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh oregano
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 ears of corn, husked
• 8 large flour tortillas, warmed
• 1 cup crumbled queso fresco
• 1/2 cup sour cream
• 1 lime, cut into wedges

Instructions

1. Preheat your grill to medium-high heat (450°F).
2. In a medium bowl, whisk together olive oil, parsley, oregano, garlic, red wine vinegar, red pepper flakes, salt, and black pepper to create the chimichurri sauce.
3. Place chicken thighs in a large resealable bag, add half of the chimichurri sauce, seal, and marinate at room temperature for 15 minutes.
4. Grill chicken thighs for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
5. Meanwhile, grill corn, turning occasionally, until charred in spots, about 10 minutes. Cut kernels off cobs.
6. Warm tortillas on the grill for about 30 seconds per side.
7. Assemble wraps by layering sliced chicken, corn, queso fresco, and a dollop of sour cream on each tortilla. Drizzle with remaining chimichurri sauce and serve with lime wedges.

Kick back and enjoy the juicy, herbaceous chicken paired with the sweet crunch of charred corn. For an extra twist, serve these wraps with a side of spicy black beans or a crisp, citrusy slaw.

Chimichurri Chicken and Quinoa Wraps

Bold flavors collide in this protein-packed wrap that’s as vibrant as your summer playlist. Grill, wrap, and devour—these Chimichurri Chicken and Quinoa Wraps are your ticket to a no-fuss, flavor-packed meal.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed
• 1 cup quinoa, rinsed and drained
• 2 cups chicken stock, low-sodium
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 large whole wheat tortillas
• 1 cup baby arugula
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat grill to medium-high heat, 375°F.
2. Season chicken thighs with kosher salt and black pepper. Grill for 6 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. In a medium saucepan, combine quinoa and chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. In a small bowl, whisk together olive oil, red wine vinegar, parsley, cilantro, garlic, and red pepper flakes to make the chimichurri sauce.
5. Slice the grilled chicken into thin strips.
6. Warm tortillas on the grill for 30 seconds per side.
7. Assemble wraps by layering quinoa, chicken, arugula, and feta cheese on each tortilla. Drizzle with chimichurri sauce, then roll tightly.

Now you’ve got a wrap that’s bursting with herby, tangy chimichurri and tender chicken, all hugged by fluffy quinoa. Serve it sliced in half on a platter for a stunning, shareable appetizer or pack it whole for an on-the-go lunch that doesn’t skimp on gourmet flair.

Chimichurri Chicken and Sweet Potato Wraps

Hungry for a wrap that packs a punch? These Chimichurri Chicken and Sweet Potato Wraps are your ticket to flavor town—quick to make, impossible to resist.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tsp crushed red pepper flakes
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 tbsp smoked paprika
• 4 large whole wheat tortillas
• 1/2 cup Greek yogurt
• 1 tbsp lemon zest
• Salt, to season

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato cubes with smoked paprika and a drizzle of olive oil on a baking sheet. Roast for 25 minutes until caramelized at the edges.
2. While the sweet potatoes roast, combine parsley, oregano, garlic, olive oil, red wine vinegar, and red pepper flakes in a bowl. Season with salt to create the chimichurri sauce.
3. Heat a skillet over medium-high heat. Season chicken thighs with salt and cook for 6 minutes per side until golden and cooked through. Let rest for 5 minutes, then slice thinly.
4. Warm the tortillas in a dry skillet for 30 seconds each side to make them pliable.
5. Spread Greek yogurt mixed with lemon zest on each tortilla. Layer with sliced chicken, roasted sweet potatoes, and a generous drizzle of chimichurri sauce.
6. Fold the bottom of the tortilla up, then roll tightly from the sides to encase the filling.

Outrageously good, these wraps offer a crunch from the sweet potatoes, a kick from the chimichurri, and a creamy contrast from the yogurt. Serve them sliced in half for a stunning, colorful cross-section or wrap in parchment for an on-the-go meal.

Chimichurri Chicken and Spinach Wraps

Let’s dive into a flavor-packed journey with these Chimichurri Chicken and Spinach Wraps—quick, vibrant, and utterly delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, thinly sliced
• 1/4 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 cup fresh parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 large whole wheat tortillas
• 2 cups baby spinach leaves
• 1/2 cup crumbled feta cheese
• 1 avocado, sliced

Instructions

1. In a medium bowl, whisk together olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, salt, and black pepper to create the chimichurri sauce.
2. Add the thinly sliced chicken breasts to the bowl, ensuring each piece is well-coated with the chimichurri sauce. Marinate for at least 30 minutes in the refrigerator for maximum flavor.
3. Heat a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off, and cook for 5-6 minutes per side until internal temperature reaches 165°F.
4. While the chicken cooks, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side to make them pliable.
5. To assemble the wraps, layer spinach leaves, cooked chicken, crumbled feta, and avocado slices in the center of each tortilla.
6. Fold the sides of the tortilla over the filling, then roll tightly from the bottom to enclose the ingredients completely.

Absolutely bursting with herby chimichurri and tender chicken, these wraps offer a satisfying crunch from fresh spinach and creamy richness from avocado. Serve them sliced in half on a diagonal for an Instagram-worthy presentation or pack them whole for a hearty on-the-go meal.

Chimichurri Chicken and Cheese Wraps

Ready to revolutionize your lunch game? These Chimichurri Chicken and Cheese Wraps are a flavor bomb waiting to explode in your mouth—juicy, herby, and irresistibly cheesy.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 cup fresh parsley, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crumbled feta cheese
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved

Instructions

1. Preheat a grill or grill pan to medium-high heat (400°F).
2. In a bowl, whisk together olive oil, red wine vinegar, parsley, garlic, oregano, red pepper flakes, and salt to create the chimichurri sauce.
3. Reserve 1/4 cup of the chimichurri sauce for later; toss the chicken slices in the remaining sauce until fully coated.
4. Grill the chicken for 4-5 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
5. Warm the tortillas on the grill for 30 seconds per side to make them pliable.
6. Layer each tortilla with Monterey Jack cheese, sliced chicken, feta cheese, avocado slices, and cherry tomatoes.
7. Drizzle with the reserved chimichurri sauce, then fold the sides of the tortilla in and roll tightly to secure.
8. Grill the wraps for 1-2 minutes per side to melt the cheese and crisp the tortilla.

Serve these wraps with a side of extra chimichurri for dipping. The combination of the herby, tangy sauce with the creamy cheeses and juicy chicken is a textural dream. Slice them in half diagonally for a stunning presentation that’s as Instagram-worthy as it is delicious.

Conclusion

Every one of these 12 Delicious Chimichurri Chicken Wraps brings something special to the table, offering a perfect blend of flavors that are sure to delight. We invite you to try these recipes, find your favorite, and share your thoughts in the comments below. Don’t forget to pin your top picks on Pinterest to spread the joy of cooking with friends and family!