Rolled Chicken Sandwich with Arugula and Parsley Aioli

Rolled Chicken Sandwich with Arugula and Parsley Aioli

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  • Prep Time


  • Total Time


  • Servings



  • Aioli:

  • ½

    cup lightly packed baby arugula

  • ½

    cup lightly packed fresh flat-leaf parsley

  • 2

    teaspoons chopped fresh chives

  • 1

    small garlic clove, coarsely chopped

  • ¼

    cup mayonnaise

  • ½

    cup lowfat plain yogurt

  • 1

    teaspoon white wine vinegar

  • 1

    teaspoon lemon zest

  • Salt and freshly ground black pepper

  • Sandwich:

  • 8

    ounces roasted chicken breast, shredded

  • 4

    whole-wheat tortillas

  • 1-⅓

    cups baby arugula


Aioli: 1. Place all the ingredients, except the salt and pepper, in the bowl of a food processor. 2. Blend until the mixture is smooth. 3. Transfer the aioli to a medium bowl. 4. Season with salt and pepper. Sandwich: 5. Add the shredded chicken to the aioli and mix well. 6. Preheat a heavy-bottomed skillet over medium heat. 7. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. 8. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. 9. Sprinkle the arugula over the chicken mixture. 10. Carefully roll up the tortillas, jelly-roll fashion. 11. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. 12. Serve.


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