For the Aioli 1/2 cup lightly packed baby arugula 1/2 cup lightly packed fresh flat-leaf parsley 1 anchovy fillet or 1 tsp. anchovy paste 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 […]

For the Aioli
1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet or 1 tsp. anchovy paste
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 freshly ground black pepper

 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:
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

 Add the shredded chicken to the aioli and mix well.
Preheat a heavy-bottomed skillet over medium heat.
Heat tortilla’s 1 at a time about 30 seconds each side.
Place the warm tortillas on a work surface.
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.