Arugula Pesto Chicken Wrap

I'm pretty sure I was inspired by Rachel Ray one day when I made up this recipe. She makes a lot of easy pesto sauces in her Cuisinart, so I decided to do the same.  For the pesto, instead of olive oil, I used a bit of mayo for a lighter taste than olive oil, but I thinned it out with chicken broth.  I was able to get the right consistency without using too much mayonnaise, ie fat. This recipe makes about 1-2 wraps, depending on how hungry you are, but it is easily adaptable to make enough for 10 if needed.  It's also a very colorful dish which is important since we eat with our eyes first!

What to use:

Arugula
Mayonnaise
Chicken broth
Roma Tomato, chopped
Salt/pepper to taste
Parmesan cheese (optional)
Juice and Zest from 1 lemon
Roasted Chicken patties, chopped (from Trader Joes, could substitute any cooked chicken you have on hand)
Flat bread (Trader Joes Lavish Bread is yummy, but again any wrap/tortilla would be fine)

What to do:

1.   In  a Cuisinart, place a couple handfuls of washed/dried arugula leaves.  Add about 2-3 tsps of mayonaise as well.  Start pulsing it to roughly chop the leaves.

2.  Once the arugula starts getting chopped finely, stream in the chicken broth while its on low.  Add just enough to give it a spreadable consistency, start with a tablespoon or so and add more if needed.  Also add salt and pepper to taste, and a small handful of Parmesan cheese if desired.

3.  Place the pesto in a bowl and add the chopped tomatoes and chicken.  Zest the lemon into the bowl. If you want more lemon flavor, add the juice of 1/4 of the lemon.  Taste, and add more seasoning if needed.




4.  Spread the pesto-chicken mixture onto the flat bread or wrap, roll up, and enjoy!



Hints:
*Remember, you can't take out salt or pepper, so start with a little. Taste as you go, and add more if needed.
*If you made too much pesto, put some aside before you add the chicken and tomatoes.  Use it on pasta, hot or cold, or mix it into scrambled eggs.