Rolled Chicken Sandwich with Parsley Aioli

This super-simple chicken roll is filled with rocket and parsley aioli.

  • Preparation Time6 mins
  • Cooking Time4 mins
  • Serves4
  • DifficultyEasy

For the aioli

50g baby rocket
50g fresh flat-leaf parsley
1 anchovy fillet
2 tsp chopped fresh chives
1 small garlic clove, coarsely chopped
60ml mayonnaise
125ml low-fat natural yoghurt
1 tsp white wine vinegar
1 tsp lemon zest
Salt and freshly ground black pepper

For the sandwich

250g roasted chicken breast, shredded (about 2 small chicken breasts)
4 (16-cm) whole wheat tortilas (recommended: Guerrero)
100g baby rocket

For the aioli, place all the ingredients, except the salt and pepper, in the bowl of a food processor and 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 frying pan over medium heat. Using tongs, add the tortillas, one 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-cm border. Sprinkle the rocket over the chicken mixture.

Carefully roll up the tortillas and cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.

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