Arugula and Chicken Salad Roll-Ups

Create gourmet salad wraps with Bonnie Plants using fresh & flavorful arugula, chives, lemon, carrots, chicken, and whole-wheat tortillas.

Arugula Chicken Salad Rollups

Yield: 4 servings


  • ½ cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives
  • 1 garlic clove, coarsely chopped
  • ¼ cup reduced-fat mayonnaise
  • ¼ cup reduced-fat sour cream
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon freshly ground black pepper
  • 1 cup shredded cooked chicken breast
  • ½ cup shredded carrots
  • ¼ cup sliced almonds, toasted
  • 4 (8-inch) whole-wheat tortillas
  • 11/3 cups arugula


  • Combine water and pickling lime in an enamel pan (do not use aluminum). Add cucumbers. Let stand overnight.
  • Drain and discard lime water. Rinse cucumbers 3 times with cold water. Return them to the pot, cover them with ice water, and let stand for 3 hours. Drain.
  • Combine vinegar, sugar, salt, and spices in a large pot. Bring to a boil, stirring until sugar dissolves. Remove from heat and add cucumbers. Let stand, covered, overnight.
  • The following day, bring syrup and cucumbers to a boil. Reduce heat and simmer for 35 minutes. Discard spices, if desired.
  • Pack cucumbers into hot sterilized jars. Add boiling syrup, leaving ½-inch headspace; seal with 2-piece lids.
  • Process pint jars in a boiling water bath for 10 minutes (quart jars for 15 minutes).
  • These finished jars will store well in a dark place for a year. If you prefer not to process them, store them in the fridge for up to two months.
Arugula Chicken Salad Rollups Recipe
These light, tasty roll-ups feature fresh parsley and chives. For a healthy lunch, pack these wraps and a fruit salad. They're easy, filling and flavorful.