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Arugula and Chicken Salad

From Foothills Market

<p>This recipe makes a light, healthy lunch.</p>
Source: Bonnie Plants website (Entered by Jeff Marlow)
Serves: 4 servings


Ingredients
1/2 cup chopped fresh flat-leaf parsley
1 Tbsp chopped fresh chives
1 clove garlic, coarsely chopped
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1 tsp lemon juice
1 tso lemon zest
1/4 tsp freshly ground black pepper
1 cup shredded cooked chicken breast
1/2 cup shredded carrots
1/4 cup sliced almonds, toasted
4 8-inch whole-wheat tortillas
1 1/3 cup arugula

Step by Step Instructions
  1. Combine parsley, chives, garlic, mayonnaise, sour cream, lemon juice, lemon zest, and pepper in a food processor and blend until smooth. Remove to a bowl and stir in the chicken, carrots, and almonds.
  2. Heat a skillet over medium heat. Place a tortilla in the skillet and cook for 30 seconds on each side or until warm. Place the warm tortilla on a plate and spread with one fourth of the chicken mixture, leaving a 1/2-inch border.
  3. Sprinkle one fourth (about 1/3 cup) of the arugula over the chicken mixture. Roll up the tortilla tightly and cut in half diagonally. Repeat with the remaining tortillas, chicken mixture, and arugula.