Ingredients
Main Ingredients
- 1 lb. chicken breasts (approximately 3 chicken breasts)
- 1 tablespoon chipotle seasoning (Weber Bold Chipotle seasoning recommended)
- 1 cup fresh cilantro
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 head bib lettuce
- 1 jalapeno, diced
- 1 avocado, halved and sliced
- 10-12 rice spring roll skins/wraps (rice paper)
Creamy Cilantro Avocado Dressing
- 1/3 cup fresh lime juice
- 1/3 cup extra virgin olive oil
- 1 cup milk
- 1/4 cup coconut Greek yogurt
- 1/4 cup mayonnaise
- 1/2 avocado
- 1 jalapeno, seeds and stem removed
- 1 garlic clove
- 1 1/4 cups fresh cilantro, coarsely chopped
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
Instructions
- Prepare and season chicken. Heat the grill and season the chicken breasts evenly with chipotle seasoning for a smoky, spicy flavor.
- Grill chicken. Place the seasoned chicken on the heated grill and cook about 6-7 minutes per side or until the juices run clear and internal temperature reaches 165°F (74°C). Remove from the grill and let cool.
- Prepare vegetables. While chicken cools, chop the red and yellow bell peppers into thin strips, dice the jalapeno, slice the avocado, and pick fresh cilantro. Tear bib lettuce into individual leaves.
- Slice chicken. Once cooled, slice or chop the chicken into bite-sized pieces and place in a bowl.
- Soften rice paper wraps. Fill a dinner-sized plate with room temperature water. Dip both sides of each rice spring roll skin into the water, pressing down gently to moderately soak. Remove and lay flat on the counter to soften for about 1-2 minutes.
- Assemble spring rolls. Place one lettuce leaf in the center of the softened rice paper. Add 2 slices of red bell pepper, 2 slices of yellow bell pepper, about 1 tablespoon fresh cilantro, some diced jalapeno, and approximately 1/4 cup of sliced chicken.
- Roll tightly. Gently lift the bottom edge of the wrapper and fold it over the filling tightly, tucking the sides in as you roll, just like a burrito, to ensure it holds together well.
- Repeat assembly. Continue assembling the remaining spring rolls with the remaining ingredients. Place them on a serving plate.
- Serve. Cut spring rolls in half if desired, garnish with leftover cilantro and diced tomatoes if you like, and serve immediately with the Creamy Cilantro Avocado Dressing.
- Make the dressing. Combine all dressing ingredients (lime juice, olive oil, milk, coconut Greek yogurt, mayo, avocado, jalapeno, garlic, cilantro, cumin, and salt) in a blender and blend until smooth. Serve immediately or refrigerate up to 3 days.
Notes
- These spring rolls are best enjoyed the day they are made for optimal freshness and texture.
- Leftover spring rolls should be wrapped individually in plastic wrap and kept refrigerated; they will keep for 2-3 days.
- Ensure to roll the spring rolls tightly to prevent fillings from falling out when eating.
- Adjust the amount of jalapeno to make the rolls more or less spicy according to your preference.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mexican
