Recipe courtesy of Giada De Laurentiis
Episode: Working Lunch
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Rolled Chicken Sandwich with Arugula and Parsley Aioli
Total:
10 min
Active:
6 min
Yield:
4 servings
Level:
None

Nutrition Info

Healthy
Total:
10 min
Active:
6 min
Yield:
4 servings
Level:
None

Nutrition Info

Healthy

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 lowfat 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.

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