Chicken Chimichurri Wraps

Quick-cooking chicken tenders, marinated in a fresh herb mixture similar to a South American chimichurri sauce, make a delicious and easy filling for these wraps.

Chicken Chimichurri Wraps
Servings: 4 Prep 10 mins Chill 1 hr Broil 6 mins


  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon plus 1 teaspoon lemon juice
  • 1/2 cup chopped parsley
  • 1 clove garlic, minced
  • 1 1/2 tablespoons minced shallot
  • 1 tablespoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon sugar
  • 1 1/4 pounds chicken tenders
  • 6 whole-wheat wraps (9-inch diameter)
  • 1 avocado, peeled, pitted and mashed
  • 2 cups romaine lettuce, chopped
  • Cilantro Mint Sauce (see recipe on

Make It

1. In a glass bowl or large resealable plastic bag, combine vinegar, olive oil, lemon juice, parsley, garlic, shallot, oregano, red pepper flakes and sugar; stir to mix well. Add chicken; toss to coat. Cover and refrigerate 1 hour.

2. Heat broiler. Coat broiler pan with nonstick spray. Broil chicken for about 3 minutes per side or until internal temperature registers 160 degrees F on an instant-read thermometer.

3. Spread wraps with mashed avocado, dividing equally. Place chicken in center of wrap and top with lettuce. Drizzle with 2 tablespoons Cilantro Mint Sauce, and fold the left and right sides of the wrap in to the center, followed by the bottom, then top, sides. Cut in half and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 417, Fat, total (g): 19, chol. (mg): 55, sat. fat (g): 4, carb. (g): 34, fiber (g): 7, pro. (g): 30, sodium (mg): 402, Percent Daily Values are based on a 2,000 calorie diet.