Chimichurri Chicken Wraps
These CHIMMY'S Chimichurri Chicken Wraps are packed with juicy marinated chicken, crisp salad, sweet peppers, melted cheddar and creamy sour cream, all wrapped in a soft tortilla. Perfect for a quick family dinner, meal prep, packed lunches or an easy barbecue recipe.
Ingredients
- 4 boneless, skinless chicken thighs
- 150g CHIMMY'S Chimichurri
- 8–10 flour tortillas
- 150ml sour cream
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 head baby gem lettuce, shredded
- 150g mild Cheddar, grated
- 1 bunch fresh chives, finely chopped
- Salt, to taste
Method
1. Marinate the Chicken
Coat the chicken thighs generously with CHIMMY'S Chimichurri and leave to marinate for at least 30 minutes. For the best flavour, marinate for up to 4 hours in the refrigerator.
2. Cook the Chicken
Preheat the oven to 180°C. Arrange the chicken thighs in a roasting tray, season lightly with salt and bake for 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 75°C. Allow the chicken to cool slightly before slicing into thin strips.
3. Prepare the Fillings
While the chicken cooks: slice the red and yellow peppers into thin strips, shred the baby gem lettuce, finely chop the chives, and grate the Cheddar cheese. Sprinkle the chopped chives over the sliced chicken.
4. Assemble the Wraps
Lay a tortilla flat and spread a spoonful of sour cream down the centre. Top with sliced chimichurri chicken, red and yellow peppers, shredded baby gem lettuce and grated Cheddar. Fold in the sides and roll tightly into a wrap. Repeat with the remaining ingredients.
5. Toast the Wraps (Optional)
For a crisp, golden finish, cook each wrap on a hot griddle pan for 1–2 minutes on each side until lightly toasted and the cheese begins to melt. Serve immediately.
Serving Suggestions
Serve these wraps with sweet potato fries, crispy potato wedges, coleslaw, corn on the cob, mixed salad, or extra CHIMMY'S Chimichurri for dipping. They're equally delicious served hot for dinner or cold as part of a picnic or packed lunch.
Recipe Tips
- Chicken thighs stay juicier than chicken breast and absorb the chimichurri beautifully.
- Warm the tortillas for a few seconds before filling to make them easier to roll.
- Add sliced avocado for extra creaminess.
- Spice things up with sliced jalapeños or your favourite hot sauce.
- Leftover cooked chicken keeps well in the fridge for up to three days.
Frequently Asked Questions
Can I make these wraps ahead of time?
Yes. Prepare the chicken and salad ingredients in advance, then assemble the wraps just before serving to keep them fresh.
Can I cook the chicken on the barbecue?
Absolutely. Grilling the marinated chicken over a barbecue adds a delicious smoky flavour that pairs perfectly with CHIMMY'S Chimichurri.
Can I use chicken breast instead?
Yes. Chicken breast works well, although chicken thighs tend to remain juicier and more flavourful.
Can these wraps be eaten cold?
Yes. They're ideal for lunchboxes, picnics and meal prep, making them a versatile option for busy days.
Why marinate chicken in chimichurri?
Chimichurri is an excellent marinade because its blend of herbs, garlic, vinegar and oil helps flavour the chicken while keeping it tender and juicy during cooking. It's an easy way to add fresh, vibrant flavour to grilled, roasted or barbecued chicken.
