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

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!