Firstly, to prepare this sandwich, you will need to prepare the aioli. The following are the ingredients for the aioli; half a cup of lightly packed baby arugula, half a cup of lightly packed fresh flat-leaf parsley, one anchovy fillet, two teaspoons chopped fresh chives, one small coarsely chopped garlic clove, a quarter of a cup of mayonnaise, half a cup of low-fat plain yogurt, one teaspoon of white wine vinegar, salt and fresh ground black pepper.
For the main body of the sandwich, you will need eight ounces of shredded and roasted chicken breast, four eight-inch whole wheat tortillas and one and one third cups of baby arugula.
This paragraph shall guide you through preparing the aioli and the sandwich. The steps are as follows; First, place arugula, parsley, anchovy, chives, garlic, mayonnaise, yogurt, white wine vinegar, in the food processor. After blending it, transfer it to a medium sized bowl and season it with salt and pepper. Now, I am going to guide you through preparing the sandwich. First, add the roasted chicken to the aioli and stir the mixture to combine them. Next, preheat the heavy skillet over medium heat in the oven. Thirdly, place the tortillas in the skillet. Cook it for 30 seconds a side to warm it through. The next step is spreading chicken mixture on the tortillas. Leave a border of half an inch free around the outside of each tortilla. The fifth step to making this sandwich is sprinkling baby arugula over the chicken. Next, roll the tortillas in the jellyroll fashion. After cutting the rolled tortillas in half diagonally, transfer them to a serving plate and serve.
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