Name: Chimichurri Chicken Wraps
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Fresh parsley - 1 bunch; Cilantro paste - 2 ounces; Olive oil - ½ cup; Red wine vinegar - ⅓ cup; Garlic - 3 cloves; Lemon, juiced - 1 wedge; Red pepper flakes - 1 teaspoon; Salt, or to taste - 1 teaspoon; Adobo seasoning - 1 tablespoon; Salt and ground black pepper, or to taste - 1 tablespoon; Chicken tenderloins - 2 pounds; Yellow onion, sliced - ½; Green bell pepper, sliced - 1; Yellow bell pepper, sliced - 1; Red bell pepper, sliced - 1; Olive oil - 1 ½ tablespoons; Salt and ground black pepper to taste - 1 ½ tablespoons; Spinach-flavored tortillas - 4; Avocados (Optional) - 2

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chimichurri Chicken Wraps

1. Fresh parsley - 1 bunch

2. Cilantro paste - 2 ounces

3. Olive oil - ½ cup

4. Red wine vinegar - ⅓ cup

5. Garlic - 3 cloves

6. Lemon, juiced - 1 wedge

7. Red pepper flakes - 1 teaspoon

8. Salt, or to taste - 1 teaspoon

9. Adobo seasoning - 1 tablespoon

10. Salt and ground black pepper, or to taste - 1 tablespoon

11. Chicken tenderloins - 2 pounds

12. Yellow onion, sliced - ½

13. Green bell pepper, sliced - 1

14. Yellow bell pepper, sliced - 1

15. Red bell pepper, sliced - 1

16. Olive oil - 1 ½ tablespoons

17. Salt and ground black pepper to taste - 1 ½ tablespoons

18. Spinach-flavored tortillas - 4

19. Avocados (Optional) - 2

How to cook deliciously - Chimichurri Chicken Wraps

1. Stage

Preheat the oven to 420 degrees F (215 degrees C).

2. Stage

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.

3. Stage

Rub adobo, salt, and pepper on both sides of tenderloins.

4. Stage

Cook in the preheated oven until no longer pink in the centers, about 25 minutes.

5. Stage

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.

6. Stage

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!