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

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Ingredients

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