Arugula and Chicken Salad

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

Instructions

1. 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. 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. 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.