Paleo Chicken Rice Paper Rolls
Elevate your healthy snacking game with these vibrant Paleo Chicken Rice Paper Rolls! Packed with tender, seasoned chicken breast, crisp julienned vegetables like carrot, cucumber, and red bell pepper, and fresh herbs such as mint and cilantro, these rolls are a refreshing, nutrient-dense option for lunch, dinner, or entertaining guests. Wrapped in delicate rice paper and served with a creamy, tangy almond butter dipping sauce infused with lime, garlic, and ginger, each bite delivers a delightful balance of textures and flavors. Perfect for paleo diets and gluten-free enthusiasts, this easy-to-make recipe takes just 45 minutes from start to finish and serves six. Whether you’re meal-prepping or hosting a get-together, these Paleo Chicken Rice Paper Rolls are sure to impress!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons coconut oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 12 pieces rice paper wrappers
- 1 medium carrot
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 cups fresh mint leaves
- 0.5 cups fresh cilantro leaves
- 6 pieces lettuce leaves
- 0.5 cups almond butter
- 3 tablespoons coconut aminos
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 small garlic clove
- 1 teaspoon ginger
Instructions
Start by seasoning the chicken breasts with salt and black pepper on both sides.
Heat a skillet over medium heat and add the coconut oil. Once melted, add the chicken breasts and cook for about 7-8 minutes per side or until fully cooked through.
Remove the chicken from the skillet, let it rest for a few minutes, then slice it into thin strips.
Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper.
Set up a workspace with a large bowl filled with warm water, a clean surface, and all the prepared ingredients.
One at a time, soak a rice paper wrapper in the warm water for about 15-20 seconds or until softened. Lay it flat on the clean surface.
Place a piece of lettuce in the middle of the rice paper, then add a few strips of chicken, and a small handful of carrot, cucumber, and red bell pepper.
Add mint and cilantro leaves on top of the vegetables.
Fold the sides of the rice paper wrapper over the filling, then roll it up tightly from the bottom, ensuring all ingredients are neatly enclosed. Repeat for the remaining wrappers and fillings.
For the dipping sauce, in a small mixing bowl, whisk together the almond butter, coconut aminos, lime juice, honey, minced garlic, and grated ginger until smooth.
Serve the chicken rice paper rolls with the almond dipping sauce on the side and enjoy immediately.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 51.4 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 910 mg | 70% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3517 mg | 75% | |
*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.
