NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 whole rice paper wrappers

0.5 cup carrots

0.5 cup cucumber

0.5 cup red bell pepper

0.5 cup green cabbage

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Slice the chicken breast into very small, thin strips and season with sea salt and black pepper.

• 2

  Heat the sesame oil in a non-stick skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes.

• 3

  Add the minced garlic and grated fresh ginger to the skillet, sautéing for 1 minute until fragrant.

• 4

  Pour the coconut aminos over the chicken and simmer for 2-3 minutes until the liquid reduces into a sticky glaze. Remove from heat and let cool slightly.

• 5

  Prepare the vegetables by julienning the carrots, cucumber, and red bell pepper into thin matchsticks, and finely shredding the cabbage.

• 6

  Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-10 seconds until it begins to soften, then lay it flat on a clean surface.

• 7

  Place a portion of the glazed chicken and a handful of the julienne vegetables in the center of the wrapper.

• 8

  Fold the bottom of the wrapper over the filling, tuck in the sides, and roll up tightly like a burrito.

• 9

  Repeat the process with the remaining wrappers and filling. Serve immediately while the wrappers are soft and the vegetables are crisp.