Paleo Chicken Spring Rolls
Light, vibrant, and packed with fresh ingredients, these Paleo Chicken Spring Rolls are the perfect guilt-free appetizer or meal that doesn’t skimp on flavor. Juicy, marinated chicken breast, cooked to golden perfection, is paired with crisp julienned vegetables like carrots, cucumbers, and red bell peppers. Slices of creamy avocado and a sprinkle of fresh cilantro add a luscious and herby twist, while Bibb lettuce leaves serve as a gluten-free and paleo-friendly wrapper. A touch of lime juice and coconut aminos amps up the flavor, making every bite refreshing and savory. These rolls are quick to make, taking just 35 minutes from start to finish, and are ideal for those following a paleo diet or simply craving a wholesome, nourishing dish. Perfect as a light lunch, dinner, or shareable party appetizer, serve them alongside a side of coconut aminos for dipping to elevate every bite!
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Recipe Information
Ingredients
- 1 piece boneless, skinless chicken breast
- 2 tablespoons coconut aminos
- 1 tablespoon fresh lime juice
- 1 tablespoon coconut oil
- 1 cup carrots, julienned
- 1 cup cucumber, julienned
- 1 cup red bell pepper, julienned
- 1 piece avocado, sliced
- 0.5 cup fresh cilantro
- 8 pieces Bibb lettuce leaves
- 2 pieces green onions, thinly sliced
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by marinating the chicken breast. Place it in a shallow dish and pour over the coconut aminos and lime juice. Let it sit at room temperature for about 10 minutes.
While the chicken is marinating, prepare the vegetables. Julienne the carrots, cucumber, and red bell pepper, and cut the avocado into thin slices. Set them aside.
Heat a tablespoon of coconut oil in a skillet over medium heat. Once hot, add the marinated chicken breast.
Cook the chicken for about 7-8 minutes on each side until it's fully cooked through and golden brown on the outside. Once cooked, remove from the skillet and let it rest for a few minutes before slicing it into thin strips.
Take a Bibb lettuce leaf and lay it flat on a clean surface. Layer a few strips of chicken, and a small amount of carrots, cucumber, red bell pepper, avocado, cilantro, and green onions in the middle.
Gently roll the lettuce leaf from one end to the other, tucking in the sides to create a small, tight bundle. Repeat this process for the remaining lettuce leaves.
Season the rolls lightly with sea salt and black pepper to taste.
Serve the Paleo Chicken Spring Rolls immediately with an extra side of coconut aminos for dipping, if desired.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 2010 mg | 87% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 30.1 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2874 mg | 61% | |
*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.
