• Black Grape and Chimmichurri Roasted Chicken Wrap


    Chicken whole wheat wrap

    Yield: 12 to 16 portions

    • Ingredients
    • Chicken thighs, boneless and skinless
      2 lb.
    • Whole wheat lavash
      4 ea.
    • Grape and mango salad
      2 cups
    • Romaine leaves, stems removed, torn
      6 ea.
    • Chimichurri Sauce
      ¾ cup

    Grape and mango salad

    • Ingredients
    • Grapes, sliced
      1½ cups
    • Mango, peeled, ¼” dice
      ½ cup
    • Honey
      2 Tbsp.
    • Lemon juice
      1 Tbsp.
    • Olive oil
      2 Tbsp.
    • Kosher salt
      ¼ tsp.
    • Sour cream
      1 cup

    Chimichurri Sauce

    Yield: 12 ounces

    • Ingredients
    • Fresh Italian parsley, packed
      .75 oz.
    • Fresh cilantro, packed
      .75 oz.
    • Fresh bay leaves, stems removed
      .25 oz.
    • Fresh oregano
      .25 oz.
    • Garlic cloves, peeled
      .75 oz.
    • Lemon, juice of
      2 oz.
    • Red wine vinegar
      1.5 oz.
    • Extra virgin olive oil
      4 oz.
    • Crushed red pepper flakes
      .12 oz.
    • Ground black pepper
      ¼ tsp.
    • Salt
      .1 oz.
    • Scallion, very thinly sliced
      1 oz.


    1. For the chicken: Toss the chicken thigh with ½ cup of the chimichurri sauce and let marinate for 60 minutes. Preheat the oven to 375°F and roast the chicken in a glass baking dish for 20 to 25 minutes. Remove and rest for 10 minutes; chill completely. Slice the chicken thighs into ¼-inch slices and set aside chilled.
    2. For the grape and mango salad: Combine all the components and toss to combine. Let stand for 15 minutes to meld the flavors.
    3. For the sour cream mixture: Mix the 1 cup of sour cream with the remaining ¼ cup of chimmichurri sauce in a small bowl and set aside chilled.
    4. Assembly of the wrap: Lay out the 4 whole wheat lavash breads and spread a thin layer of the sour cream mixture onto the bottom half of each. Onto each, lay pieces of lettuce on each, top with a thin layer of the sliced chicken, and then some of the grape salad. Proceed to roll each one up like a pinwheel, and then stick each with about 4 to 6 toothpicks.
    5. Cut into 2- to 3-inch-wide rolls and serve.

    Chimichurri Sauce

    1. Weigh out all of the ingredients.
    2. Place fresh herbs and garlic in a food processor and grind finely.
    3. Transfer to a storage container.
    4. Stir in lemon juice, vinegar, olive oil, red pepper flakes, and black pepper, salt, and scallions.
    5. Cover, label, and date. Refrigerate.
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