Chicken Chimichurri Wraps Recipes
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.
CHIMICHURRI CHICKEN WRAPS
I created this recipe after making too much chimichurri sauce (again) for a baked chicken dinner. I used what I had on hand, and it turned out to be a favorite for me and my partner! It's super wholesome and can be a great lunch to take to work the next day!
Provided by Trish
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat the oven to 420 degrees F (215 degrees C).
- Combine parsley, cilantro paste, olive oil, red wine vinegar, garlic, lemon juice, red pepper flakes, and salt in the bowl of a food processor. Mix until smooth and place in fridge until chicken is ready.
- Rub adobo, salt, and pepper on both sides of tenderloins.
- Cook in the preheated oven until no longer pink in the centers, about 25 minutes.
- When chicken is almost finished baking, heat a saute pan over medium-low heat. Coat pan with olive oil and add onion and bell peppers. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, about 5 minutes. Remove from heat.
- Remove chicken from the oven and let sit a few minutes to cool. Slice avocado and remove chimichurri sauce from fridge. When chicken has cooled, chop/shred chicken with 2 forks and mix with chimichurri. Place on spinach tortillas and top with veggies and avocado. Form wrap, slice in half, and enjoy!
Nutrition Facts : Calories 977.6 calories, Carbohydrate 56.8 g, Cholesterol 129.2 mg, Fat 59.2 g, Fiber 12.7 g, Protein 57.1 g, SaturatedFat 10.1 g, Sodium 3209.6 mg, Sugar 8.2 g
CHICKEN CHIMICHURRI SANDWICHES
Make and share this Chicken Chimichurri Sandwiches recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To Make Chimichurri Sauce: Combine parsley, cilantro, chile, vinegar, garlic, salt and pepper in food processor. Cover and pulse until chopped.
- Add olive oil gradually, with food processor running. Continue to process until smooth. Makes 1 1/3 cup.
- To Make Chimichurri Sandwiches: Combine chicken and 3/4 cup chimichurri sauce in large resealable plastic bag. Seal bag and turn to coat. Chill several hours or overnight.
- Heat grill or grill pan over medium-high heat. Remove chicken from plastic bag, discarding any sauce remaining in bag. Grill chicken 2 to 4 minutes on each side, turning only once, until browned and no longer pink in center. Stack cooked chicken into 4 equal portions. Top each with 1 slice cheese. Remove from grill and let rest 5 minutes.
- Heat canola oil in large skillet over medium heat. Add onion; saute 8 to 10 minutes or until golden brown and tender. Stir in salt and pepper.
- Toast sandwich buns, if desired. Spread cut sides of buns with remaining Chimichurri Sauce. Serve chicken on buns topped with onions, avocado and lettuce. Serve immediately.
Nutrition Facts : Calories 1007.7, Fat 82.1, SaturatedFat 15.6, Cholesterol 100.4, Sodium 1065.3, Carbohydrate 31.5, Fiber 6, Sugar 4.8, Protein 38.5
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
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