Rolled Chicken Sandwich With Arugula And Parsley Aioli
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Chives (chopped fresh)1 small
Garlic (clove, coarsely chopped)1 cup
Mayonnaise1 cup
Lowfat Plain Yogurt1 tsp
White Wine Vinegar1 tsp
Lemon Zest1
SaltDirections:
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