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½ pound shredded cooked chicken
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2 tablespoons minced red onion
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¼ cup thinly sliced celery
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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¼ teaspoon smoked paprika
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⅛ teaspoon ground cumin
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¼ cup mayonnaise
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6 small rice paper sheets
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12 slices ripe avocado
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½ cup thinly sliced red bell pepper strips
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½ medium English cucumber, cut into strips
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½ cup julienned carrot
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2 cups chopped hearts of romaine lettuce
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⅓ cup mayonnaise
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1 tablespoon lemon juice
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2 teaspoons chopped fresh tarragon
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2 teaspoons finely sliced fresh basil
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1 clove garlic, crushed
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salt and freshly ground black pepper to taste
Chicken Salad Summer Rolls
I love chicken salad sandwiches but every once in a while for a change of pace will do this gluten-free, low-carb summer roll version, which is as fun to make as it is to eat! A basic chicken salad made with leftover chicken is wrapped with crunchy, colorful vegetables inside a flexible rice wrapper and then served alongside a delicious herb aioli. So addicting! This is a great summertime culinary project for kids.
Nutrition Information
229
Calories
19g
Carbohydrates
18g
Protein
286mg
Potassium
3g
Fiber
11g
Sugar
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