Rolled Chicken Sandwich with Arugula and Parsley Aioli

Recipe courtesy Giada De Laurentiis, 2008

Show: Everyday ItalianEpisode: Working Lunch

Rated: 5 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

Cook Time:
4 min
Level:
--
Yield:
4 servings

Times:

Prep: 6 min
Inactive Prep: --
Cook: 4 min
Total:: 10 min

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Ingredients

Aioli:

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 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 (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.

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Comments & Reviews

recipe Rolled Chicken Sandwich with Arugula and Parsley Aioli
Araceli San Antonio, TX 02-05-2010
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Different, Delicious, Delightful.....Que rrrrrriiiiicoooooo!
Rated: 5 stars out of 5

My husband and I loved this tasty treat. Now we want to explore more dishes with arugula. Thank you for sharing with us.
recipe Rolled Chicken Sandwich with Arugula and Parsley Aioli
Ashley Gainesville, FL 01-23-2010
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Can this Aoili be frozen?
Rated: 5 stars out of 5

I just made this recipe and really enjoyed it, although I thought the lemon zest was a little overpowering. I cook for just... myself, and since I rarely use arugula and parsley I was hoping to make a large batch of the aoili and freeze it for future use. Does anyone know if this would ruin it or if it would be alright? Thanks!Read more
recipe Rolled Chicken Sandwich with Arugula and Parsley Aioli
stacy torrance, CA 01-22-2010
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yummy
Rated: 5 stars out of 5

i really liked this for lunch. it was filling but not to heavy.
recipe Rolled Chicken Sandwich with Arugula and Parsley Aioli
michelle hillsboro, TX 01-20-2010
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Suggestions for a mayo substitute?
Rated: 3 stars out of 5

I really want to try this, but DISLIKE mayo, so I was wondering if anyone had any suggestions on something to substitue it... with?Read more
recipe Rolled Chicken Sandwich with Arugula and Parsley Aioli
Pam Clark, NJ 01-19-2010
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loved it
Rated: 5 stars out of 5

originally i made it for something 'special' for my husband's and daughter's lunch bags for work/school. But it is delicious... for any meeal at home too :) it's a nice little spa/cafe meal. Good flavors!Read more
recipe Rolled Chicken Sandwich with Arugula and Parsley Aioli
Beth Mocksville, NC 01-18-2010
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Made some changes, but WONDERFUL!!
Rated: 5 stars out of 5

In the spirit of full disclosure, because I don't think it's right to review a recipe when you've made it only with your own... changes, I want to say that I did incorporate some minor changes, because of what I had on hand and what is available to me locally. First, I used a mixture of greens that included arugula, because I didn't have easy access to a large quantity of fresh arugula and I always have those baby greens on hand. Second, I didn't use the garlic because I was in a hurry and forgot. Third, I used chicken breasts that I had roasted and shredded previously (using Barefoot Contessa's Chicken Salad Veronique recipe) and refrigerated, because it was cheaper - nobody in my family eats dark meat, so buying a whole rotisserie chicken is a waste of money. That said, I have to say that this recipe is a DEFINITE KEEPER. This was my first time using anchovies - I was nervous about that because I was feeding 2 teenagers who would have freaked out beforehand if they'd known what I was using (I hid the can), but I have to say, I detected absolutely NO fishy taste from the filet. Rather, this mixture produced a very fresh, crisp taste which, if anything, could have used more salt and pepper (I use salt sparingly anway) to make it stronger tasting. With the larger amount of chicken I used, the recipe made enough for 4 people - one whole sandwich each, and we all loved it. This recipe has earned itself a spot in my go-to recipes!!!Read more