Rolled Chicken Sandwich with Arugula and Parsley Aioli

By JDARK

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.