Name: Rolled Chicken Sandwich with Arugula and Parsley Aioli
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
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 and 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

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.
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.

Recipe courtesy Giada De Laurentiis, 2008

Rolled Chicken Sandwich with Arugula and Parsley Aioli

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