I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli. So addicting! This is a great summertime culinary project for kids.
Ingredients
For the Optional Dipping Sauce
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons finely sliced fresh basil
- 1 clove garlic, crushed
- salt and freshly ground black pepper to taste
For the Rolls
- 6 small rice paper sheets
- 12 slices ripe avocado
- ½ cup thinly sliced red bell pepper strips
- ½ medium English cucumber, cut into strips
- ½ cup julienned carrot
- 2 cups chopped hearts of romaine lettuce
For the Chicken Salad
- ½ pound shredded cooked chicken
- 2 tablespoons minced red onion
- ¼ cup thinly sliced celery
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- ¼ teaspoon smoked paprika
- 1/8 teaspoon ground cumin
- ¼ cup mayonnaise
Directions
Step 1
Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
Step 2
Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
Step 3
Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
Step 4
Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
Step 5
Serve summer rolls with dipping sauce on the side.
Chef’s Notes:
I usually used leftover roast chicken but poached chicken works well too. Use this chicken salad recipe or substitute your favorite.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 648 | |
% Daily Value * | |
Total Fat55g | 71% |
Saturated Fat9g | 43% |
Cholesterol73mg | 24% |
Sodium317mg | 14% |
Total Carbohydrate19g | 7% |
Dietary Fiber10g | 37% |
Total Sugars4g | |
Protein25g | |
Vitamin C46mg | 232% |
Calcium65mg | 5% |
Iron2mg | 13% |
Potassium1065mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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