Chimichurri Chicken Wraps

Ingredients

• 1 bunch fresh parsley
• 2 ounces cilantro paste
• 0.5 cup olive oil
• 1/3 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
• 0.5 yellow onion, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 1.5 tablespoons olive oil
• salt and ground black pepper to taste
• 4 spinach-flavored tortillas
• 2 avocados

Steps

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!