{Rolled Chicken Sandwich with Arugula and Parsley Aioli}

This is a perfect summer lunch or dinner recipe. It’s really light and fresh. Another favorite from Giada!

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 lowfat plain yogurt

1 teaspoon white wine vinegar

1 teaspoon lemon zest

Salt and freshly ground black pepper

Sandwich:

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

4 (8-inch) whole-wheat tortillas

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.