Kale Aioli Chicken Wraps

Road trip recipe log #2: every time me or the other half goes on a long-haul flight, I make these Kale Aioli Chicken Wraps as a back up snack in case the food at the airport or on the plane isn’t the best (which is often). It was also perfect for our road trip up to Oregon, and it’s a cinch to make. The secret is a store-bought rotisserie chicken, which cuts down your prep time to nothing. Also, the lemony flavor of the aioli brings a brightness to the wrap that keeps you wanting more.

Ingredients:

• 1 rotisserie chicken, shredded

• 4 - 8 inch whole wheat tortillas

• 1/2 cup baby kale (plus more for wraps)

• 1/2 cup Italian flat-leaf parsley

• 1 tablespoon fresh chives

• 2 garlic cloves

• 1/3 cup mayonnaise

• 1/2 cup plain Greek yogurt

• 2 teaspoons red wine vinegar

• Zest of 1 lemon

• Kosher salt and black pepper

Steps:

1. In a food processor, place kale, parsley, chives, garlic, mayo, Greek yogurt, vinegar, and zest, and blend until combined. Season with salt and pepper. Transfer to a large bowl.

2. Add the shredded chicken to the aioli and toss until every piece is coated. You could do this up to 1 day ahead.

3. To assemble the wraps, take one tortilla and put a bed of arugula on a strip in the middle. Add 1/4 of the chicken filling on top of the arugula. Roll the wrap up, and repeat with the other remaining tortillas. Pack it up in your lunch bag, and enjoy!