San Marzano Chicken with Oregano and Basil

Shredded chicken breast and arugula are rolled in a whole wheat tortilla with a homemade aioli.
Directions for: Rolled Chicken Sandwich with Arugula and Parsley Aioli

Ingredients

Aioli

cup baby arugula, lightly packed

cup lightly packed fresh flat-leaf parsley

1 anchovy fillet

2 tsp chopped fresh chives

1 small garlic clove, coarsely chopped

cup mayonnaise

cup low-fat plain yogurt

1 tsp white wine vinegar

1 tsp lemon zest

Salt and freshly ground black pepper

Sandwich

8 oz roasted chicken breast, shredded (about 2 small chicken breasts)

4 (8") whole-wheat tortillas (recommended: Guerrero)

1 cups baby arugula

Directions

Aioli

1. 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.

Sandwich

1. 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.

See more: Chicken, Lunch, Main, Vegetables