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Black Grape and Chimmichurri Roasted Chicken Wrap

Black Grape and Chimmichurri Roasted Chicken Wrap

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In this demonstration, Chef Scott Samuel from The Culinary Institute of America prepares a healthy and flavorful grab-and-go wrap recipe. The chimmichurri sauce is used as the marinade for the chicken as well as the sauce inside the wrap. He adds black grapes that he has sliced into rings, to add a perfect sweet, refreshing crunch. Chef Samuel designed this recipe for retail foodservice, but it’s also suitable for many other foodservice venues.


  • 2 lb Chicken thighs, boneless and skinless

  • 4 ea Whole wheat lavash

  • 2 cups Grape and mango salad

  • 6 ea Romaine leaves, stems removed, torn

  • ¾ cup Chimichurri Sauce

  • cups Grapes, sliced

  • ½ cup Mango, peeled, ¼” dice

  • 2 Tbsp Honey

  • 1 Tbsp Lemon juice

  • 2 Tbsp Olive oil

  • ¼ tsp Kosher salt

  • 1 cup Sour cream

  • Yield: 12 ounces
  • .75 oz Fresh Italian parsley, packed

  • .75 oz Fresh cilantro, packed

  • .25 oz Fresh bay leaves, stems removed

  • .25 oz Fresh oregano

  • .75 oz Garlic cloves, peeled

  • 2 oz Lemon, juice of

  • 1.5 oz Red wine vinegar

  • 4 oz Extra virgin olive oil

  • .12 oz Crushed red pepper flakes

  • ¼ tsp Ground black pepper

  • .1 oz Salt

  • 1 oz Scallion, very thinly sliced


  • 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.
  • For the grape and mango salad: Combine all the components and toss to combine. Let stand for 15 minutes to meld the flavors.
  • 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.
  • 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.
  • Cut into 2- to 3-inch-wide rolls and serve.
  • Weigh out all of the ingredients.
  • Place fresh herbs and garlic in a food processor and grind finely.
  • Transfer to a storage container.
  • Stir in lemon juice, vinegar, olive oil, red pepper flakes, and black pepper, salt, and scallions.
  • Cover, label, and date. Refrigerate.

Black Grape and Chimmichurri Roasted Chicken Wrap