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Rolled Chicken Sandwich with Arugula and Parsley Aioli

Prep Time
10 min
Yields
4 servings

Shredded chicken breast and arugula are rolled in a whole wheat tortilla with a homemade aioli.

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ingredients

Aioli

½
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
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directions

Step 1

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.

Step 2

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.

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