Avocado Chicken Summer Rolls
These avocado & chicken summer rolls are easy, light, yet still full of flavor. Serve them with dipping sauce for a gluten-free and paleo meal.
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Servings: 4 servings
Calories: 430kcal
Ingredients
- 12 6-inch rice paper wrappers
- 2 cups shredded chicken 1 rotisserie chicken
- 2 large carrots thinly sliced
- 1 medium cucumber thinly sliced
- 12 leaves Boston Lettuce or 2 cups microgreens mix
- 2 medium avocados thinly sliced
- 1 medium lime juiced
- Salt & black pepper to taste
Instructions
- Dip a sheet of rice paper into a bowl of lukewarm water for 5-10 seconds, until soft enough to bend. Then lay it flat on a damp towel on a firm surface.
- In a small bowl, add the juice of 1 lime to the sliced avocado. Set aside.
- Spread the Boston lettuce or microgreens mix on the bottom third of rice paper, followed by the thinly sliced carrots, thinly sliced cucumbers, rotisserie chicken slices, and sliced avocado. Season with salt and black pepper, to taste.
- Fold up the bottom edge to cover the ingredients. Then, fold in the outside edges and tightly roll until sealed.
- Place the finished roll on a plate lined with a damp paper towel. Continue steps 1-3 until all remaining ingredients are used. Take care to leave space between the finished summer rolls next to each other so they don't stick together.
- Cut each roll in half, then place four half rolls in each container (makes up to 6 containers). Serve with either a peanut dipping sauce, Greek vinaigrette, ranch dressing, or hoisin dipping sauce.
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Notes
*macros do not include optional dipping sauces.
*Calories can be reduced by using shredded boiled chicken in place of rotisserie chicken and 1 avocado instead of two.
Nutrition
Serving: 3rolls | Calories: 430kcal | Carbohydrates: 39g | Protein: 18g | Fat: 22g | Fiber: 9g