Rolled Chicken Sandwich With Arugula and Parsley Aioli |
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Prep Time: 4 Minutes Cook Time: 10 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Recipe courtesy Giada De Laurentiis 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 wine 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 |
Directions:
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.
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