Rolled Chicken Sandwich with Arugula and Parsley Aioli

TOTAL TIME: 10 min
Prep: 6 min
Inactive Prep: --
Cook: 4 min
 
YIELD: 4 servings
LEVEL: --

ingredients

AIOLI:
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
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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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