These are ideal for the workplace or if you are hosting a big party at your house. They are just the right size!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 wraps |
Ingredients
- 1 bunch fresh parsley
- 2 ounces cilantro paste
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 3 cloves garlic
- 1 wedge lemon, juiced
- 1 teaspoon red pepper flakes
- 1 teaspoon salt, or to taste
- 1 tablespoon adobo seasoning
- 1 tablespoon salt and ground black pepper, or to taste
- 2 pounds chicken tenderloins
- ½ yellow onion, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 1 ½ tablespoons olive oil
- salt and ground black pepper to taste
- 4 spinach-flavored tortillas
- 2 avocados (Optional)
Instructions
- Preheat the oven to 420 degrees F (215 degrees C).
- 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.
- Rub adobo, salt, and pepper on both sides of tenderloins.
- Cook in the preheated oven until no longer pink in the centers, about 25 minutes.
- 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.
- 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!
- I like my chicken pretty well done, so feel free to reduce baking temperature or cooking time to suit your preferences
- I served mine with the “Mexican Rice III” recipe from this site, and they complemented each other well!
Nutrition Facts
| Calories | 978 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 13 g |
| Protein | 57 g |
| Saturated Fat | 10 g |
| Sodium | 3210 mg |
| Sugars | 8 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |