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!


Recipe Summary

15 mins
30 mins
5 mins
50 mins
4 wraps


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For Chimichurri Sauce:
For Chicken:
For Veggies:
For Wraps:


Instructions Checklist
  • 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!

Cook's Notes:

I like my chicken pretty well done, so feel free to reduce baking temperature or cooking time to suit your preferences

I served mine with the "Mexican Rice III" recipe from this site, and they complemented each other well!

Nutrition Facts

978 calories; protein 57.1g; carbohydrates 56.8g; fat 59.2g; cholesterol 129.2mg; sodium 3209.6mg. Full Nutrition