Name: Grilled Chicken and Greek Yogurt Spring Rolls with Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Grilled Chicken Breast, sliced; 3 Rice Paper Wrappers; 1/4 cup Nonfat Greek Yogurt; 1/2 cup Cooked White Rice; 1 teaspoon Honey; 1/4 cup Cucumber, julienned; 1/4 cup Carrots, shredded

Grilled Chicken and Greek Yogurt Spring Rolls with Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Greek Yogurt Spring Rolls with Rice

Grilled chicken and crisp vegetables wrapped in delicate rice paper, served with a creamy honey-yogurt dipping sauce and a side of fluffy white rice.

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NUTRITION

Protein

43.6g

Fat

4.5g

Carbs

59.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast, sliced

3 Rice Paper Wrappers

1/4 cup Nonfat Greek Yogurt

1/2 cup Cooked White Rice

1 teaspoon Honey

1/4 cup Cucumber, julienned

1/4 cup Carrots, shredded

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PREPARATION

1
Prepare the white rice according to package instructions and keep warm.
2
Slice the pre-grilled chicken breast into thin, even strips.
3
In a small mixing bowl, combine the nonfat Greek yogurt and honey, stirring until smooth to create the dipping sauce.
4
Fill a wide, shallow dish with warm water.
5
Submerge one rice paper wrapper in the water for about 10-15 seconds until it becomes soft and pliable.
6
Lay the softened wrapper flat on a clean cutting board or damp towel.
7
Place a small portion of the chicken strips, julienned cucumber, and shredded carrots in the lower third of the wrapper.
8
Fold the bottom edge of the wrapper over the filling, tuck in the left and right sides, and roll upward tightly.
9
Repeat the process for the remaining two wrappers.
10
Serve the spring rolls immediately alongside the warm rice and the honey-yogurt dipping sauce.