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Arugula and Chicken Salad Roll-Ups
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.
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.