Rolled Chicken Sandwich With Arugula and Parsley Aioli

• 12 cup lightly packed baby arugula
• 12 cup lightly packed fresh flat-leaf parsley
• 1 anchovy fillet
• 2 teaspoons chopped fresh chives
• 1 small garlic clove, coarsely chopped
• 14 cup mayonnaise
• 12 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 13 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.

baby arugula, parsley, anchovy fillet, fresh chives, garlic, mayonnaise, lowfat plain yogurt, white wine vinegar, lemon zest, salt, chicken, whole wheat tortillas, baby arugula

Taken from www.food.com/recipe/rolled-chicken-sandwich-with-arugula-and-parsley-aioli-391478 (may not work)