Rolled Chicken Sandwich With Arugula And Parsley Aioli

Total Time: 14 mins Preparation Time: 4 mins Cook Time: 10 mins

Ingredients

• 1/2 cup lightly packed baby arugula
• 1/2 cup lightly packed fresh flat-leaf parsley
• 1 anchovy fillet
• 2 teaspoons chopped fresh chives
• 1 small garlic clove, coarsely chopped
• 1/4 cup mayonnaise
• 1/2 cup low-fat plain yogurt
• 1 teaspoon white vinegar
• 1 teaspoon lemon zest
• salt & freshly ground black pepper
• 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
• 4 (8 inch) whole wheat tortillas (recommended -- guerrero)
• 1 1/3 cups baby arugula

Recipe

• 1 for the aioli: 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.
• 2 for the sandwich: 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.