Whole-wheat chicken wrap with arugula and parsley

Sauce:
1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
3/4 cup fat free Greek yogurt
1 teaspoon white wine vinegar
1 tablespoon lemon zest
Salt and freshly ground black pepper


Sandwich:
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas
1 1/3 cups baby arugula

For the sauce: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer to a medium bowl. Season with salt and pepper.


For the Sandwich: Add the shredded chicken to sauce 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.

Number of Servings: 4

Recipe submitted by SparkPeople user PERIWINKLEJENN.