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!

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!

Per Serving: 978 calories; protein 57.1g; carbohydrates 56.8g; fat 59.2g; cholesterol 129.2mg; sodium 3209.6mg.