Yield: 4 servings
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 lowfat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
1 1/3 cups baby arugula
For the Aioli: 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.
For the Sandwich: 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.