Chimichurri Chicken Wraps Recipes

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CHIMICHURRI CHICKEN



Chimichurri Chicken image

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

3 garlic cloves, peeled
1 1/2 teaspoons kosher salt
1 cup parsley leaves and stems
1/2 cup fresh oregano leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon black pepper
3 tablespoons red-wine vinegar
1/2 cup extra-virgin olive oil
1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
1 tablespoon olive oil

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 BAKED CHICKEN



Chimichurri Baked Chicken image

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

½ cup finely chopped fresh parsley
2 ½ tablespoons olive oil
2 tablespoons chopped fresh oregano leaves
1 tablespoon red wine vinegar
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon red pepper flakes
1 pinch freshly ground black pepper
1 (3 pound) whole chicken
1 teaspoon olive oil
1 large onion, sliced
½ cup chicken broth

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



Chimichurri Chicken Marinade image

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

1 cup packed fresh parsley leaves
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
4 scallions, cut into 1-inch pieces
3 cloves garlic, minced
1/2 cup olive oil
Zest of 1 lemon
Kosher salt and freshly ground black pepper

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 WRAPS



Chimichurri Chicken Wraps image

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

1 bunch fresh parsley
2 ounces cilantro paste
½ cup olive oil
⅓ cup red wine vinegar
3 cloves garlic
1 wedge lemon, juiced
1 teaspoon red pepper flakes
1 teaspoon salt, or to taste
1 tablespoon adobo seasoning
1 tablespoon salt and ground black pepper, or to taste
2 pounds chicken tenderloins
½ yellow onion, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 ½ tablespoons olive oil
salt and ground black pepper to taste
4 spinach-flavored tortillas
2 avocados

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



Chicken Chimichurri Sandwiches image

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

4 large boneless skinless chicken breast halves, split horizontally
1 cup prepared chimichurri sauce (recipe below)
2 tablespoons canola oil
1 medium red onion, peeled and cut from stem to root into very thin strips
salt and pepper
4 sandwich buns, split
nonstick cooking spray
4 slices monterey jack cheese
1 ripe avocado, cut into 12 slices
1 cup lettuce leaf
2 cups loosely packed flat leaf parsley sprigs
1/2 cup loosely packed fresh cilantro stem
1 serrano chilies or 1 jalapeno chile, coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon minced garlic
1 1/4 teaspoons kosher salt
1/4 teaspoon pepper
1 cup olive oil

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



Chicken Chimichurri Wraps image

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

1/2 cup parsley, finely chopped
1 garlic clove, minced
2 teaspoons olive oil
1 tablespoon red wine vinegar
1/8 teaspoon crushed red pepper flakes
salt
2 small tortillas, whole grain
3 ounces cooked chicken
1/2 cup red bell pepper, sliced

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

CHIMICHURRI CHICKEN SOUP



Chimichurri Chicken Soup image

This recipe is an original creation - looking for a new twist on chicken soup or tortilla soup. May be served with a streak of creme fraiche, cilantro, or fresh jalapeno as garnishes.

Provided by MitchJGray

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h35m

Yield 12

Number Of Ingredients 21

1 whole chicken
4 cups chicken broth
2 cups beef broth
6 small whole tomatoes, or to taste
4 bell peppers, stemmed and seeded
1 large red onion
3 jalapeno peppers, stemmed
4 cloves garlic, or to taste
1 cup parsley, chopped, or more to taste
¾ cup extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons minced garlic, or to taste
3 tablespoons dried oregano
3 teaspoons ground cumin
½ tablespoon hot sauce (such as Tabasco®)
½ teaspoon salt
4 medium potatoes, peeled and chopped
4 parsnips, peeled and chopped
3 carrots, chopped
1 cup chopped cilantro
1 pinch salt and ground black pepper to taste

Steps:

  • Combine whole chicken, chicken broth, beef broth, tomatoes, bell peppers, red onion, jalapenos, and garlic in a large stockpot and bring to a boil. Reduce heat and let simmer until chicken can be easily pulled off the bone, 40 minutes to 1 hour
  • Make chimichurri while chicken is boiling. Place parsley, olive oil, vinegar, minced garlic, oregano, cumin, hot sauce, and salt in the container of a blender or food processor. Blend on medium speed until evenly combined, about 10 seconds.
  • Remove chicken from the broth and let cool in a separate bowl. Fill blender halfway with stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into pot. Repeat with remaining stock.
  • Return stock to the heat and add potatoes, parsnips, carrots, and cilantro. Simmer until vegetables are tender, 25 to 30 minutes.
  • Pull chicken meat off the bones and add to the soup. Stir in 1/4 to 1/2 cup chimichurri. Season with salt and freshly ground pepper.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.2 g, Cholesterol 70.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 21.6 g, SaturatedFat 4.5 g, Sodium 726.3 mg, Sugar 7 g

CHIMICHURRI CHICKEN STRIPS



Chimichurri Chicken Strips image

Lemony, garlicky and lots of parsley! This is a delicious marinade that is typically used on beef, but its flavors make it outstanding on chicken or seafood. Grilling really brings out the true flavor, but a quick turn in a skillet on the stovetop works, too! Prep time includes marinating.

Provided by EdsGirlAngie

Categories     Chicken Breast

Time 4h30m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 1/2 lbs boneless skinless chicken breasts, cut in strips
1 cup minced parsley (about 1/2 "bunch")
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon coarse grind black pepper
1/2 teaspoon dried oregano or 1 teaspoon fresh oregano
1/4 teaspoon cayenne pepper

Steps:

  • Combine all ingredients in a plastic zipper bag.
  • Marinate chicken strips for at least 4 hours.
  • Remove chicken from marinade; discard remaining marinade.
  • Chicken is best if grilled (perfect threaded on a skewer), but can be pan-fried until very brown for about 5 minutes per"side" or until thoroughly cooked.

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From carlsbadcravings.com


CHIMICHURRI STEAK WRAPS - DANG GOOD COOKIN'
2014-09-29 Slice onion into thin strips. Warm tortillas by wrapping in foil, then placing in a 350 degree oven for 15 minutes. You can also use an un-greased griddle to warm tortillas. Heat the griddle over high heat, then place tortillas onto the griddle, one …
From danggoodcooking.com


GRILLED CHICKEN WRAPS - HEALTHY FITNESS MEALS
2022-07-04 1. Slice the chicken: Cut the grilled chicken into strips or cubes and divide among your 4 tortillas. 2. Add toppings: Top with tomatoes, beans, cheese, and cilantro. 3. Make the dressing: In a small bowl, whisk the mayonnaise and seasoning. 4. Drizzle the taco mayonnaise over the tortilla fillings. 5.
From healthyfitnessmeals.com


GRILLED CHIMICHURRI CHICKEN (BREASTS OR THIGHS ... - ZESTFUL KITCHEN
2020-09-01 Toss chicken with ¼ cup chimichurri and salt; cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours. Preheat grill to medium-high. Brush grill grate with oil. Grill chicken thighs until charred and an instant-read thermometer inserted int he centers registers 165ºF (74ºC), 4–6 minutes per side.
From zestfulkitchen.com


CHIMICHURRI STEAK WRAPS RECIPE - CERTIFIED ANGUS BEEF® BRAND
Place parsley and garlic in food processor or blender container. Cover; process until finely chopped. Add oil, vinegar and salt; process just until blended. Spread each tortilla evenly with Chimichurri Sauce, leaving 1/4-inch border around edge. Top with equal amounts spinach, bell pepper slices and steak slices on top two-thirds of tortilla.
From certifiedangusbeef.com


BEST CHIMICHURRI CHICKEN - CAFE DELITES
2020-05-27 Makes 1 cup. Season chicken with salt, pour 4 tablespoons of Chimichurri out into a shallow dish and coat chicken. Allow to marinate for 20 minutes (if time allows). Reserve untouched marinade to serve later. Heat a small amount of oil in a grill pan or skillet over medium-high heat and cook chicken fillets on each side until golden, crispy and ...
From cafedelites.com


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