Rolled Chicken Wraps with Rocket and Parsley Mayo
Recipe courtesy Giada De Laurentiis, 2008
Yield: 4 servings
Total: 10 min | Active: 6 min
Nutritional Analysis Per Serving
Calories 362
Total Fat 14.5 grams
Saturated Fat 3 grams
Cholesterol 66 milligrams
Sodium 681 milligrams
Carbohydrates 29 grams
Dietary Fiber 5 grams
Protein 29 grams
Sugar 2 grams
Ingredients
Mayo:
- 1/2 cup loosely packed baby rocket leaves
- 1/2 cup loosely packed fresh flat-leaf parsley
- 1 anchovy fillet
- 2 teaspoons finely chopped fresh chives
- 1 small garlic clove, roughly chopped
- 1/4 cup mayonnaise
- 1/2 cup low-fat plain yogurt
- 1 teaspoon white wine vinegar
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
Wrap:
- 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
- 4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
- 1 1/3 cups baby rocket
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Directions
- For the Mayo: Add all the ingredients, excluding the salt and pepper, to the bowl of a food processor. Process until the blend becomes smooth. Move the mayo to a medium bowl. Adjust seasoning with salt and pepper.
- For the Wrap: Combine the shredded chicken with the mayo and stir thoroughly. Heat a heavy skillet over medium heat. With tongs, place the tortillas in one by one, warming each side for about 30 seconds. Lay the heated tortillas on a work surface and evenly spread the chicken blend, keeping a 1/2-inch edge clear. Scatter rocket over the chicken layer. Gently roll the tortillas like a jelly roll. Slice each roll in half on a diagonal, then arrange on a serving plate. Enjoy right away.
Whip up these quick, flavorful Rolled Chicken Wraps in just 10 minutes! Giada's zesty parsley mayo, peppery rocket, and tender chicken make every bite irresistibleperfect for a fresh, satisfying lunch that sparks joy in the kitchen.
