NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 whole rice paper wrappers

0.5 cup cucumber

0.5 cup carrots

0.25 cup fresh cilantro

0.25 cup fresh mint

1 tbsp peanut butter

1 tbsp tamari

1 tbsp lime juice

0.5 tsp sriracha

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the chicken breast in a small pot of simmering water seasoned with sea salt and black pepper; cook for 12-15 minutes until the internal temperature reaches 165°F.

• 2

  Remove the chicken from the pot, let it cool for a few minutes, and then shred it into thin strips using two forks.

• 3

  While the chicken cools, whisk together the peanut butter, tamari, lime juice, and sriracha in a small bowl until the dipping sauce is smooth and creamy.

• 4

  Prepare the vegetables by julienning the cucumber and shredding the carrots into thin matchsticks.

• 5

  Fill a shallow dish with warm water and dip one rice paper wrapper for 5-10 seconds until it becomes soft and pliable.

• 6

  Lay the wrapper flat on a clean surface and place a portion of the shredded chicken, cucumber, carrots, cilantro, and mint in the center.

• 7

  Fold the bottom of the wrapper over the filling, tuck in the sides tightly, and roll upward to seal the summer roll.

• 8

  Repeat the assembly process for the remaining wrappers and serve immediately with the prepared peanut-lime dipping sauce.