Chimichurri chicken wrap with black grape and mango salad

For the chimichurri, put cilantro, Italian parsley, oregano, fresh bay leaf, lemon juice, garlic, salt, extra virgin olive oil, red wine vinegar and chili pepper flakes into a food processor and puree until fine. It keeps one to two weeks.

Blend part of the chimichurri with a little sour cream for the sandwich spread and refrigerate it.

Marinate the chicken in plain chimichurri overnight, then grill it, cool it and slice it.

Slice the black grapes into rings and dice the mango.

Dress the grapes and mango with lemon juice, a little honey to balance the sweetness, olive oil, pepper and a touch of salt.

Spread the chimichurri sour cream on the wrap, lay in the sliced grilled chicken, some grape salad and a leaf of romaine, and roll it up.

Cut the wrap, secure it with a toothpick and serve. It holds a few hours in the case.