Rolled Chicken Sandwich with Arugula and Parsley Aioli

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  • Total: 10 min
  • Active: 6 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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.