Chicken Chimichurri Sandwiches Recipes

CHIMICHURRI CHICKEN WRAPS

Steps:

• 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!

CHICKEN CHIMICHURRI SANDWICHES

Steps:

• To Make Chimichurri Sauce: Combine parsley, cilantro, chile, vinegar, garlic, salt and pepper in food processor. Cover and pulse until chopped.
• Add olive oil gradually, with food processor running. Continue to process until smooth. Makes 1 1/3 cup.
• To Make Chimichurri Sandwiches: Combine chicken and 3/4 cup chimichurri sauce in large resealable plastic bag. Seal bag and turn to coat. Chill several hours or overnight.
• Heat grill or grill pan over medium-high heat. Remove chicken from plastic bag, discarding any sauce remaining in bag. Grill chicken 2 to 4 minutes on each side, turning only once, until browned and no longer pink in center. Stack cooked chicken into 4 equal portions. Top each with 1 slice cheese. Remove from grill and let rest 5 minutes.
• Heat canola oil in large skillet over medium heat. Add onion; saute 8 to 10 minutes or until golden brown and tender. Stir in salt and pepper.
• Toast sandwich buns, if desired. Spread cut sides of buns with remaining Chimichurri Sauce. Serve chicken on buns topped with onions, avocado and lettuce. Serve immediately.