A few years ago, two of my friends from school got pregnant and had their first babies. One of the frequent conversations at lunch was about the fact that they couldn’t eat cold cuts while pregnant. That stuck with me. I just kept thinking, if they’re not good for your unborn baby, they probably aren’t that good for you either! So, needless to say, I haven’t really eaten any cold cuts since. I started buying rotisserie chickens every week, using the chicken in sandwiches and on salads. Although the chicken is an awesome replacement for my turkey sandwich, it’s easy to get bored. This Giada recipe is an awesome way to disguise the typical chicken sandwich…and the cute little pinwheels look impressive. I halved the recipe but once the school year starts I will definitely make the full recipe below and eat throughout the week!
Ingredients
- 2 store-bought rotisserie chicken breasts, shredded.
- 1 1/2 cups arugula, chopped
- 1/2 cup mascarpone cheese, at room temperature
- 1/2 cup sour cream
- 1/4 cup honey
- 1/4 cup whole grain mustard
- Zest of 1 large lemon
- Salt and pepper to taste
- Two 12X9 whole wheat or plain lavash breads
- Mix the cheese, sour cream, mustard, and lemon zest in a medium bowl. Carefully fold in the chicken. Don’t over mix or you will end up with the consistency of tuna.
- Divide the mixture in half and spread over each lavash bread leaving a 1/2 inch border. Sprinkle the arugula over the top of each.
- Starting at the longest edge, tightly roll up the breads like a jelly roll. Cut each sandwich into 8 pieces (about 1 1/2 inches thick) using a serrated knife.
