Dairy-Free Chicken and Corn Roll
Delight in the comforting flavors of this Dairy-Free Chicken and Corn Roll, a versatile recipe perfect for a quick weeknight meal or a party appetizer. Packed with juicy, tender chicken breast, sweet corn kernels, and a medley of fresh vegetables like bell pepper and red onion, these rolls are wrapped in gluten-free rice paper for a light, crispy finish. Infused with the umami richness of soy sauce and fresh cilantro, they deliver a satisfying balance of savory and aromatic flavors. Quick to prepare in just 35 minutes, these dairy-free, lactose-free rolls can be pan-fried to golden perfection and served warm with your favorite dipping sauce for an irresistible snack or meal. Ideal for those with dietary restrictions, they’re as wholesome as they are delicious—sure to please a crowd or keep your family asking for seconds!
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Recipe Information
Ingredients
- 1 piece boneless chicken breast
- 1 cup sweet corn kernels
- 0.5 medium red onion
- 2 garlic cloves
- 0.5 green bell pepper
- 2 tablespoons chopped cilantro
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 8 sheets rice paper
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 8 small lettuce leaves
Instructions
Start by dicing the boneless chicken breast into small cubes.
Finely chop the red onion, garlic cloves, and green bell pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced chicken and cook for about 5 minutes until it starts to brown.
Add the chopped red onion, garlic, and green bell pepper to the skillet. Sauté for another 3 minutes until the vegetables are tender.
Stir in the sweet corn kernels and cook for 2 minutes. Add the soy sauce, chopped cilantro, salt, and black pepper, then stir well. Remove from heat and let the mixture cool slightly.
Prepare a large bowl of warm water. Submerge one sheet of rice paper in the water for about 5 seconds to soften, then lay it flat on a damp cutting board.
Place a small lettuce leaf in the center of the softened rice paper. Spoon about 2 tablespoons of the chicken and corn mixture onto the lettuce.
Fold the bottom of the rice paper over the filling, then fold in the sides, and roll up tightly. Repeat with the remaining rice paper sheets and filling.
Heat the remaining tablespoon of olive oil in a non-stick pan over medium heat. Gently place the rolls in the pan and cook, turning occasionally, until they are lightly browned and crispy, about 2-3 minutes.
Serve the dairy-free chicken and corn rolls warm, with a dipping sauce of your choice if desired.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 17.9 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1520 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
