A twist on Giada DeLaurentiis’s Rolled Chicken Sandwich, this FitFoodie version incorporates additional greens and subs out mayonnaise for greek yogurt. Paired with a simple arugula salad, this meal is a perfect fit for your first lunch of the spring season.

Prep & Assembly time: 20 minutes
Serves: 4-6

Herbed Aioli Chicken Wrap

Ingredients:
1 small organic rotisserie chicken, shredded
6 whole-grain tortilla wraps
1 1/2 cups arugula
1 tablespoon lemon zest

Aioli:
1/2 cup arugula
1/4 cup basil
1/4 cup parsley
1/4 bunch chives
1 garlic glove, crushed
1 tablespoon parmigiano reggiano
1/4 cup organic low-fat greek yogurt
1/2 cup organic low-fat plain yogurt
2 tablespoons lemon juice
1 teaspoon lemon zest, divided
1 anchovy filet, chopped (adds a surprisingly nice complexity and is packed with omega-3 fatty acids!)
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked pepper

Directions:

1. Pulse aioli ingredients in a food processor for about 1 minute until mixture is smooth.
2. Mix aioli with shredded chicken until thoroughly incorporated.
3. Heat tortilla over stovetop in cast-iron skillet.
4. Place tortilla on a work surface. Beginning with dry ingredients to avoid sogginess, add a line of arugula, followed by 3-4 tablespoons of chicken mixture. Finish off with 1/2 teaspoon lemon zest and and a dash of fresh cracked pepper. Roll into a wrap & enjoy.

Simple Arugula Salad

Ingredients:
6 cups arugula
1 cup cherry tomatoes, sliced in half
2 tablespoons olive oil
Juice & zest of 1 lemon
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked pepper
1 ounce parmesan cheese, shaved

Directions:

1. Place olive oil, lemon juice & zest, sea salt, and fresh cracked pepper in mason jar. Shake for about 30 seconds until oil & lemon is incorporated.
2. Add arugula and tomatoes into serving bowl. Add and incorporate dressing and top with shaved parmesan cheese.

And sahtein—or deux healths!