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Rolled Chicken Sandwich with Arugula and Parsley Aioli

  • 4servings
  • 10minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1/2 cup lightly packed baby arugula

  2. 1/2 cup lightly packed fresh flat-leaf parsley

  3. 1 anchovy fillet

  4. 2 teaspoons chopped fresh chives

  5. 1 small garlic clove , coarsely chopped

  6. 1/4 cup mayonnaise

  7. 1/2 cup lowfat plain yogurt

  8. 1 teaspoon white wine vinegar

  9. 1 teaspoon lemon zest

  10. Salt and freshly ground black pepper

  11. 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts )

  12. 4 (8-inch) whole-wheat tortillas (recommended: Guerrero)

  13. 1 1/3 cups baby arugula

Instructions Jump to Ingredients ↑

  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.

  3. SERVINGS: 4 (MAIN); Calories: 362; Total Fat 14.5 grams; Saturated Fat : 3 grams; Protein: 29 grams; Total carbohydrates: 29 grams; Sugar : 2 grams Fiber: 5 grams; Cholesterol: 56 milligrams; Sodium: 681 milligrams

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