Chimichurri Chicken Wraps

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!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 978 Calories

Ingredients

• ½ cup olive oil
• 1 teaspoon salt, or to taste
• 1 ½ tablespoons olive oil
• salt and ground black pepper to taste
• 1 red bell pepper, sliced
• ½ yellow onion, sliced
• 1 green bell pepper, sliced
• ⅓ cup red wine vinegar
• 3 cloves garlic
• 1 teaspoon red pepper flakes
• 1 bunch fresh parsley
• 1 yellow bell pepper, sliced
• 1 tablespoon adobo seasoning
• 2 ounces cilantro paste
• 1 wedge lemon, juiced
• 1 tablespoon salt and ground black pepper, or to taste
• 2 pounds chicken tenderloins
• 4 spinach-flavored tortillas
• 2 avocados (Optional)

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 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!