- PREP TIME10 Min
- TOTAL TIME 10 Min
- SERVES 4
Shredded chicken breast and arugula are rolled in a whole wheat tortilla with homemade aioli.
DIRECTIONS FOR: ROLLED CHICKEN SANDWICH WITH ARUGULA AND PARSLEY AIOLI
INGREDIENTS
Aioli½ cup baby arugula, lightly packed
½ cup lightly packed fresh flat-leaf parsley
1 anchovy fillet
2 tsp chopped fresh chives
1 small garlic clove, coarsely chopped
¼ cup mayonnaise
½ cup low-fat plain yogurt
1 tsp white wine vinegar
1 tsp lemon zest
Salt and freshly ground black pepper
Sandwich
8 oz roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8″) whole-wheat tortillas (recommended: Guerrero)
1 ⅓ cups baby arugula
DIRECTIONS
Aioli1. Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.
Sandwich1. Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.