Black Grape and Chimmichurri Roasted Chicken Wrap

Method

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.