Whole30 Chicken Spring Rolls
Elevate your healthy eating game with these vibrant Whole30 Chicken Spring Rolls—a perfect blend of fresh vegetables, juicy chicken, and bold, zesty flavors! Wrapped in crisp romaine lettuce leaves, these grain-free, gluten-free rolls are packed with colorful, nutrient-dense ingredients like julienned carrots, cucumber, sliced red bell pepper, creamy avocado, and fragrant mint and cilantro. The star of the dish is tender, pan-seared chicken, seasoned to perfection with garlic powder, salt, and black pepper. To top it off, these spring rolls come with a tangy and creamy almond butter dipping sauce, made with coconut aminos and lime juice for the ultimate umami punch. Ready in just 45 minutes, this easy recipe is not only Whole30-compliant but also an ideal appetizer, light lunch, or party snack that’s equally satisfying and guilt-free. Perfect for anyone searching for paleo spring roll recipes or healthy chicken appetizers.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 12 pieces Romaine lettuce leaves
- 1 large Carrot, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh cilantro leaves
- 1 large Avocado, thinly sliced
- 2 tablespoons Lime juice
- 2 tablespoons Coconut aminos
- 2 tablespoons Unsweetened almond butter
- 2 tablespoons Water
Instructions
Season the chicken breast with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a skillet over medium heat.
Cook the chicken breast for about 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C).
Remove the chicken from the heat and let it rest for 5 minutes before slicing it thinly.
Prepare the vegetables: julienne the carrot and cucumber, thinly slice the red bell pepper, and slice the avocado.
Set up your work station with all the prepared vegetables, herbs, and lettuce leaves.
In a small bowl, combine almond butter, lime juice, coconut aminos, water, and remaining olive oil to make the dipping sauce. Stir until smooth.
Take one lettuce leaf and lay it flat on a clean surface. Layer a few slices of chicken, a small portion of carrots, cucumber, red bell pepper, a slice of avocado, and add some fresh mint and cilantro leaves.
Gently fold the bottom of the lettuce leaf over the fillings, then roll it to enclose everything tightly.
Repeat with the remaining ingredients to make more rolls.
Serve immediately with the almond butter dipping sauce.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 485 mg | 21% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 6.7 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1028 mg | 22% | |
*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.
