Ingredients:

Aioli:
-1/2 cup lightly packed baby arugula
-1/2 cup lightly packed fresh flat-leaf parsley
-1 anchovy fillet
-2 teaspoons chopped fresh chives
-1 small garlic clove, coarsely chopped
-1 cup plain yogurt
-1 teaspoon white wine vinegar
-1 teaspoon lemon zest
-salt
-pepper

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

1. For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. 2. Blend until the mixture is smooth.
3. Transfer the aioli to a medium bowl.
4. Season with salt and pepper.
5. For the Sandwich: Add the shredded chicken to the aioli and mix well.
6. Preheat a skillet over medium heat.
7. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side.
8. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border.
9. Sprinkle the arugula over the chicken mixture.
10. Carefully roll up the tortillas, jelly-roll fashion.
11. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter