Rolled Chicken Sandwich With Arugula and Parsley Ai

Name: Rolled Chicken Sandwich With Arugula and Parsley Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup lightly packed baby arugula; ½ cup lightly packed fresh flat-leaf parsley; 1 anchovy fillet; 2 teaspoons chopped fresh chives; 1 small garlic clove, coarsely chopped; ¼ cup mayonnaise; ½ cup low-fat plain yogurt; 1 teaspoon white wine vinegar; 1 teaspoon lemon zest; salt & freshly ground black pepper; 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts); 4 (8 inch) whole wheat tortillas (recommended -- Guerrero); 1 ⅓ cups baby arugula

Servings: persons

½ cup lightly packed baby arugula
½ cup lightly packed fresh flat-leaf parsley
1 anchovy fillet
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
¼ cup mayonnaise
½ cup low-fat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
salt & freshly ground black pepper
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8 inch) whole wheat tortillas (recommended -- Guerrero)
1 ⅓ cups baby arugula

1
For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor.
2
Blend until the mixture is smooth.
3
Transfer the aioli to a medium bowl.
4
Season with salt and pepper.
5
For the Sandwich: Add the shredded chicken to the aioli and mix well.
6
Preheat a heavy-bottomed skillet over medium heat.
7
Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side.
8
Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border.
9
Sprinkle the arugula over the chicken mixture.
10
Carefully roll up the tortillas, jelly-roll fashion.
11
Cut each rolled sandwich in half, diagonally, and transfer to a serving platter.
12
Serve.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup lightly packed baby arugula, ½ cup lightly packed fresh flat-leaf parsley, 1 anchovy fillet, 2 teaspoons chopped fresh chives, and more.

Yes, Rolled Chicken Sandwich With Arugula and Parsley Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rolled Chicken Sandwich With Arugula and Parsley Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions