Cooked - Chicken Roll

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Roll

8.0

¾ lb chicken thighs, seasoned per instructions

8 rice paper sheets (35 cals each)

A large handful of arugula or thinly sliced gem lettuce

1 large red bell pepper, thinly sliced

2 Persian cucumbers, thinly sliced

½ large red onion, thinly sliced

1 large avocado, thinly sliced

Large handful of fresh cilantro

½ tsp avocado oil

1 tbsp rice vinegar

1 tbsp soy sauce

Salt and pepper

1 tbsp garlic powder

1 tbsp onion powder

½ tbsp dried parsley or cilantro

¼ tsp cayenne pepper

3 tbsp mayo

1 tsp sesame oil

2.5 tbsp sriracha sauce

1 heaping tsp honey

Season ¾ lb chicken thighs with ½ tsp avocado oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, salt, pepper, 1 tbsp garlic powder, 1 tbsp onion powder, ½ tbsp dried parsley or cilantro, and ¼ tsp cayenne pepper. Mix well.
Pop into the oven at 400°F for 32 minutes, or airfry at 400°F for 22 minutes.
Dip rice paper in warm water (just quick dunk) and lay it out.
Add arugula, then your veggies, leaving space on the edges.
Fold bottom of rice paper up, pull tight and tuck it in.
Add 2-3 ounces of chicken, 2-3 thin avocado slices, and fresh cilantro.
Fold in the sides, then roll tight, mini burrito-style.
Repeat. This makes 8 rolls depending on how much you fill them.
For optional Spicy Sriracha Sauce: Mix 3 tbsp mayo, 1 tsp sesame oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, 2.5 tbsp sriracha sauce, 1 heaping tsp honey, salt and pepper.

Course🍤Appetizer

Diets🥩Carnivore...

CategoryRoll

CuisineAsian

Occasions🏡Casual Gathering🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 6 weeks ago

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