Recipes

• 1/2 cup chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives
• 1 garlic clove, coarsely chopped
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup reduced-fat sour cream
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon 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
• 11/3 cups arugula

Combine the parsley, chives, garlic, mayonnaise, sour cream, lemon juice, lemon zest and pepper in a food processor and process until smooth. Remove to a bowl and stir in the chicken, carrots and almonds. Heat a skillet over medium heat. Add a tortilla 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. 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.

Yield: 4 servings.