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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby arugula	1/2	cup		-	-	-	-
flat leaf parsley	1/2	cup	packed	-	-	-	-
anchovy fillet	1			-	-	-	-
chive	2	teaspoons	chopped	0.6	0.087	0.0654	0.0146
garlic clove	1		chopped	-	-	-	-
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
plain yogurt	1/2	cup	low fat	-	-	-	-
white wine vinegar	1	teaspoon		-	-	-	-
lemon zest	1	teaspoon		-	-	-	-
salt black pepper			ground	-	-	-	-
chicken breast	8	ounces	roasted shredded	390.089	0.0	47.287	20.9786
wheat tortilla	4			-	-	-	-
baby arugula	1 1/3	1/3		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.