Rolled Chicken Sandwich with Arugula and Parsley Aioli

Ingredients

• 1 fillet anchovy 
• 0.5 cup lightly baby arugula packed
• 1.3 cups baby arugula 
• 0.5 cup lightly flat-leaf parsley fresh packed
• 2 teaspoons chives fresh chopped
• 1 small garlic clove coarsely chopped
• 1 teaspoon lemon zest 
• 0.3 cup mayonnaise 
• 0.5 cup lowfat yogurt plain
• 8 ounces roasted chicken breast shredded 2 small chicken breasts
• 4 servings salt and pepper black freshly ground
• 4 8-inch tortillas whole-wheat recommended: Guerrero
• 1 teaspoon citrus champagne vinegar 

Equipment

• food processor
• bowl
• frying pan
• tongs

Directions

1. Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth.
2. 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.
3. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border.
4. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion.
5. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter.
6. Serve.