Best 4 Chimichurri Chicken Wraps Recipes
**Treat Your Taste Buds to a Flavorful Journey with Chimichurri Chicken Wraps: A Symphony of Freshness and Zest**
Embark on a culinary adventure with our tantalizing Chimichurri Chicken Wraps, where succulent chicken mingles with a vibrant symphony of fresh herbs, tangy citrus, and a touch of spicy heat. These wraps are a delightful explosion of flavors, textures, and colors, promising a satisfying and memorable meal. Discover the perfect balance of savory grilled chicken, herbaceous chimichurri sauce, creamy avocado, crisp lettuce, juicy tomatoes, and a hint of salty cheese, all wrapped in a soft, pliable tortilla. In this article, we present three enticing variations of this versatile dish: a classic Chimichurri Chicken Wrap, a zesty Lemon-Herb Chicken Wrap, and a spicy Chipotle Chicken Wrap. Each recipe offers a unique twist on the original, catering to diverse palates and preferences. Whether you're a fan of bold and spicy flavors or prefer a more refreshing and tangy experience, these wraps have something for everyone. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy!
CHIMICHURRI BAKED CHICKEN
Chimichurri is a dish from Argentina that is usually served over grilled chicken or steak. This is my version, which may or may not be authentic.
Provided by Bren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT2h15m
Yield 6
Number Of Ingredients 12
Steps:
- Combine parsley, 2 1/2 tablespoons olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a bowl; mix the chimichurri thoroughly.
- Place chicken on a cutting board and remove the backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen the skin of the chicken carefully and rub the chimichurri underneath, distributing it evenly. Wrap the chicken in plastic wrap and refrigerate for 24 hours.
- Allow chicken to come to room temperature for no more than 1 hour before baking.
- Preheat oven to 450 degrees F (230 degrees C).
- Rub 1 teaspoon olive oil over the chicken; season with salt and pepper. Place onion in a cast-iron skillet. Pour chicken broth over onion. Place seasoned chicken on top.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Allow chicken to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 3.6 g, Cholesterol 96.1 mg, Fat 15 g, Fiber 0.7 g, Protein 32.5 g, SaturatedFat 3.2 g, Sodium 293.7 mg, Sugar 1.2 g
CHIMICHURRI CHICKEN MARINADE
Fresh and flavorful even after a month in the freezer, this garlicky marinade works great with boneless skinless chicken breast or thighs.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
CHIMICHURRI CHICKEN
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it's spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it's marinated in the sauce. Then, it's sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it's drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.
Provided by Ali Slagle
Categories poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the sauce: On a cutting board, smash and coarsely chop the garlic with 1/2 teaspoon salt. Mash the mixture using the side of your knife until a coarse paste forms. Move the paste to the side of the cutting board, then chop the parsley and oregano together with the remaining 1 teaspoon salt. Combine the garlic paste and the chopped herbs and chop and mash until the herbs are bruised and fragrant.
- Transfer to a medium bowl. Add the red-pepper flakes, black pepper, vinegar and extra-virgin olive oil; stir to combine. (You should have about 3/4 cup chimichurri. It can be prepared in advance and refrigerated in an airtight container up to 2 days.)
- Make the chicken: Pat the chicken dry. If thickness varies greatly, pound to an even thickness, about 1/2-inch. Rub half the chimichurri all over the chicken and let sit for at least 10 minutes. (You could also refrigerate overnight; just let it come to room temperature before cooking.)
- Heat the olive oil in a large skillet over medium-high. Wipe off excess marinade from the chicken and cook until juices run clear, about 5 minutes per side for thighs and 4 minutes per side for breasts. (For grilling and oven instructions, see Tips below.)
- Serve with remaining chimichurri spooned over top.
CHICKEN CHIMICHURRI WRAPS
Make and share this Chicken Chimichurri Wraps recipe from Food.com.
Provided by duryen
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix parsley, garlic, oil, vinegar, red pepper flakes and salt. Spread on tortillas; add chicken and pepper.
Nutrition Facts : Calories 550.1, Fat 22.2, SaturatedFat 4.6, Cholesterol 63.8, Sodium 670.7, Carbohydrate 54.7, Fiber 5.5, Sugar 5.2, Protein 30.7
Tips:
- Use fresh herbs for the chimichurri sauce. This will give the sauce the best flavor.
- If you don't have any fresh herbs, you can use dried herbs instead. However, be sure to use only 1/3 of the amount of dried herbs that you would use of fresh herbs.
- You can adjust the heat of the chimichurri sauce by adding more or less red pepper flakes.
- For a spicier sauce, use a serrano pepper instead of a jalapeño pepper.
- Let the chicken marinate in the chimichurri sauce for at least 30 minutes before cooking. This will help the chicken to absorb the flavors of the sauce.
- Grill the chicken over medium heat until it is cooked through. This will help to keep the chicken juicy and flavorful.
- Serve the chicken wraps with your favorite sides, such as rice, beans, or salad.
Conclusion:
Chimichurri chicken wraps are a delicious and easy-to-make meal that is perfect for a summer cookout or picnic. The chicken is grilled to perfection and then wrapped in a tortilla with fresh herbs, vegetables, and a creamy avocado sauce. These wraps are sure to be a hit with everyone who tries them!
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