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Rolled Chicken Sandwich with Arugula and Parsley Aioli

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Ingredients

  • Aioli:
  • 1/2 cup lightly packed baby arugula
  • 1/2 cup lightly packed fresh flat-leaf parsley
  • 2 teaspoons chopped fresh chives
  • 1 small garlic clove, coarsely chopped
  • 1/4 cup mayonnaise
  • 1/2 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
  • 1-1/3 cups baby arugula

Details

Servings 4
Preparation time 6mins
Cooking time 10mins

Preparation

Step 1

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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