Rolled Chicken Sandwich with Arugula and Parsley Aioli

Name: Rolled Chicken Sandwich with Arugula and Parsley Aioli
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 fillet anchovy fillet; 118 milliliters lightly packed baby arugula; 315 milliliters baby arugula; 118 milliliters lightly packed fresh flat-leaf parsley; 2 teaspoons chopped fresh chives; 1 small garlic clove, coarsely chopped; 1 teaspoon lemon zest; 59 milliliters mayonnaise; 118 milliliters lowfat plain yogurt; 227 grams roasted chicken breast, shredded (about 2 small chicken breasts); 4 servings Salt and freshly ground black pepper; 4 8-inchs (8-inch) whole-wheat tortillas (recommended: Guerrero); 1 teaspoon white wine vinegar

You can never have too many main course recipes, so give Rolled Chicken Sandwich with Arugulan and Parsley Aioli Head to the store and pick up roasted chicken breast, lightly flat-leaf parsley, baby arugula, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

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

Ingredients you will need

Salt And Pepper

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Shredded Chicken