Chicken Wraps with Corn Red Bell Pepper and Basil Arugula Parsley Aioli

Ingredients

• 2 bone-in breast halves, about 1 pound
• 1 small onion, halved
• 1 bay leaf
• 1 cup corn, cut off the cob or frozen, thawed
• 1 red bell pepper, finely diced
• 4 cups arugula, about half of a 5-oz pkg
• 1 cup Italian flat-leaf parsley
• 1 cup fresh basil leaves
• 1 1/2 teaspoons anchovy paste
• 3 small scallions, white and green parts, lightly chopped
• 1 clove garlic, peeled
• 1/2 cup mayonnaise
• 1/2 cup plain yogurt, preferably Greek
• 1 teaspoon cider vinegar
• zest and juice of 1 lemon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 12-inch spinach or whole wheat tortillas
• 1 cup romaine lettuce, chopped into chiffonade
• 1 cup arugula
• 1/4 cup fresh basil leaves, chopped into chiffonade

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