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–+ servings
chicken summer rolls

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Serves: 4
Prep Time: 25 minutes
Cooking Time: 15 minutes
Total Time: 40 minutes

Ingredients

BBQ Chicken

  • 2 large chicken breast (1.3 lbs)
  • 1/4 cup BBQ sauce
  • 1 tbsp olive oil
  • Pinch of salt

Summer Roll Fillings

  • 10-12 large rice papers
  • 2 avocado, sliced into strips
  • 2 jalapeno, thinly sliced
  • 3 persian cucumbers, thinly sliced
  • Fresh mint leaves
  • Microgreens or spring mix

Peach Vinaigrette

  • 1 large yellow peach, peeled and chopped
  • 1/4 cup olive oil
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • Pinch of salt

Directions

  1. Slice the chicken breast in half lengthwise, then marinate it in the BBQ sauce for 10 minutes.
  2. Heat a large skillet or grill pan on medium heat and add in a tbsp of olive oil. Grill the chicken for about 4-6 minutes per side, until cooked through. Pour any remaining BBQ sauce into the pan while cooking.
  3. Once cooked, slice the chicken into thinner strips.
  4. Prepare the rice paper by filling a shallow plate or wide bowl with warm water. Dip the rice paper into the water bowl for about 30-40 seconds, rotating it to cover all sides. The rice paper should still hold its form slightly, and not be too sticky. Place it onto a cutting board or flat surface, and pat it dry with a towel or paper towel.
  5. Begin filling the rice paper with your greens, sliced chicken, avocado, jalapeno, cucumber and mint. Once all fillings are in, fold the bottom of the rice paper over the fillings, then fold in each side over the center and roll. Repeat with remaining filling.
  6. For the peach vinaigrette, add the peeled and chopped peach to a blender with the honey, olive oil, dijon, apple cider vinegar and pinch of salt. Blend until smooth.
  7. Slice the summer rolls in half or leave whole. Serve with your peach vinaigrette.