Rolled Chicken Sandwich with Arugula and Parsley Aioli
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 362
- Total Fat
- 14.5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 66 milligrams
- Sodium
- 681 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 5 grams
- Protein
- 29 grams
- Sugar
- 2 grams
- Total: 10 min
- Active: 6 min
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 low-fat 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.