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Rolled Chicken Sandwich

  • 4servings
  • 4minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C
MineralsSelenium, Natrium, Chromium, Calcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 50g lightly packed baby rocket

  2. 50g lightly packed fresh flat-leaf parsley

  3. 1 anchovy fillet

  4. 2 tsps chopped fresh chives

  5. 1 small garlic clove, coarsely chopped

  6. 60ml mayonnaise

  7. 120ml lowfat natural yoghurt

  8. 1 tsp white wine vinegar

  9. 1 tsp lemon zest

  10. Salt and freshly ground black pepper

  11. 250g roasted chicken breast, shredded (about 2 small chicken breasts)

  12. Aioli, recipe follows

  13. 4 (20cm) whole-wheat tortillas

  14. 135g baby rocket

Instructions Jump to Ingredients ↑

  1. Rolled Chicken Sandwich For the Aioli:

  2. 1) Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth.

  3. Transfer the aioli to a medium bowl. Season with salt and pepper.

  4. For the Sandwich:

  5. 1) Add the shredded chicken to the aioli and mix well.

  6. Preheat a heavy-bottomed frying pan over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side.

  7. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1cm border. Sprinkle the rocket over the chicken mixture. Carefully roll up the tortillas.

  8. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.

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