For the Shredded Chicken:

• 2 cups cooked shredded chicken (rotisserie or poached)
• 1 tablespoon olive oil
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn or flour tortillas

For the Creamy Chimichurri Sauce:

• ½ cup fresh parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 small garlic clove, minced
• 1 tablespoon red wine vinegar
• juice of ½ lemon
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup olive oil
• ¼ cup mayonnaise or Greek yogurt
• Salt and pepper to taste

Toppings (optional):

• Shredded lettuce
• Diced tomatoes
• Crumbled queso fresco or feta
• Avocado slices
• Pickled onions
• Lime wedges