SANDWICH LISA

Featured Recipe

Rolled Chicken Sandwich With Arugula And Parsley Aioli

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 Low-Fat Plain Yogurt 1 teaspoon White Wine Vinegar 1 teaspoon Lemon Zest Salt and Fresh Ground Black Pepper Sandwich: 8 ounces Roasted Chicken Breast, shredded 4 (8-inch) Whole-Wheat Tortillas 1-1/3 cups Baby Arugula

Preparation:

For the Aioli: 1. Place arugula, parsley, anchovy, chives, garlic, mayonnaise, yogurt, white wine vinegar, lemon zest, to food processor. 2. Pulse to blend. 3. Remove aioli to medium bowl. 4. Season with salt and pepper. Prep Sandwiches: 1. Add roasted chicken to aioli and stir to combine. 2. Preheat heavy skillet over medium heat. 3. Place tortillas in skillet. Cook 30 seconds per side to warm through. 4. Spread chicken mixture on tortillas. Leave border of ½” free around outside of each tortilla. 5. Sprinkle baby arugula over chicken. 6. Roll tortillas, jellyroll fashion. 7. Cut rolled tortillas in half diagonally. 8. Transfer to serving plate.