Wraps Filled with Chimichurri Chicken

Ingredients 0/19

Step 1

Preheat your oven to 420°F (215°C). While it’s heating up, blend together the parsley, cilantro paste, olive oil, red wine vinegar, garlic, lemon juice, red pepper flakes, and salt in a food processor until you get a smooth sauce. Pop that in the fridge to chill while you prepare the chicken.

Step 2

Rub the chicken tenderloins all over with adobo seasoning, salt, and pepper. Place them in the oven and bake until they’re cooked through and no longer pink inside, which should take about 25 minutes.

Step 3

When the chicken is almost done, warm a little olive oil in a sauté pan over medium-low heat. Add the onions and bell peppers, season with salt and pepper, then cover and let them cook for about 5 minutes, stirring occasionally, until they’re nice and tender. Take the veggies off the heat and set aside.

Step 4

Once the chicken is out of the oven, let it rest for a few minutes so it’s easier to handle. While it cools, slice up your avocado and take the chimichurri sauce out of the fridge. Shred or chop the chicken using two forks, then mix it with the chimichurri until it’s well coated.

Step 5

Now, pile the chicken mixture onto spinach tortillas. Top with the sautéed veggies and avocado slices. Roll up your wraps, slice them in half, and enjoy!