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    You are in: Home / Recipes / Rolled Chicken Sandwich With Arugula and Parsley Aioli Recipe
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    Rolled Chicken Sandwich With Arugula and Parsley Aioli

    Total Time:

    Prep Time:

    Cook Time:

    14 mins

    4 mins

    10 mins

    Japanese Delight's Note:

    Recipe courtesy Giada De Laurentiis

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    Ingredients:

    Serves: 4

    Yield:

    wraps

    Units: US | Metric

    Aioli

    Sandwich

    Directions:

    1. 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. 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.

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    Nutritional Facts for Rolled Chicken Sandwich With Arugula and Parsley Aioli

    Serving Size: 1 (122 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 191.4
     
    Calories from Fat 67
    35%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.5 g
    7%
    Cholesterol 54.4 mg
    18%
    Sodium 208.0 mg
    8%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 7.0 g
    28%
    Protein 20.0 g
    40%

    The following items or measurements are not included:

    white wine vinegar

    whole wheat tortillas

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