Prepare cilantro chimichurri.
Add chicken and ½ cup of chimichurri to a zip bag. Marinate 30 minutes to 8 hours.
Prepare the toppings.
Over medium-high heat, cook the chicken on both sides until the edges begin to brown (may only require 1-2 minutes per side if thin-sliced). If you prefer to cook it whole, and slice it after, the safe internal temperature is 165°F (74°C).
Warm your tortillas by your preferred method.
Place chicken in warmed tortillas, top with chimichurri and your toppings of choice. Enjoy!
