Chimichurri Chicken Wraps
Description
Baked chicken is mixed with a fresh chimichurri sauce and wrapped in spinach tortillas in this easy recipe that's great for lunch or dinner.
Ingredients
•
1 bunch fresh parsley
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2 ounces cilantro paste
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1/2 cup olive oil
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1/3 cup red wine vinegar
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3 cloves garlic
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1 wedge lemon, juiced
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1 teaspoon red pepper flakes
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1 teaspoon salt, or to taste
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1 tablespoon adobo seasoning
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1 tablespoon salt and ground black pepper, or to taste
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2 pounds chicken tenderloins
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1/2 yellow onion, sliced
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1 green bell pepper, sliced
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1 yellow bell pepper, sliced
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1 red bell pepper, sliced
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1 1/2 tablespoons olive oil
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salt and ground black pepper to taste
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4 spinach-flavored tortillas
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2 avocados
Directions
1
Preheat the oven to 420 degrees F (215 degrees C).
2
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
Rub adobo, salt, and pepper on both sides of tenderloins.
4
Cook in the preheated oven until no longer pink in the centers, about 25 minutes.
5
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
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!