Spicy Chicken Spring Rolls

Servings:  2
2 Chicken Breasts, cooked, diced
½ cup Shredded Carrots
3 Large Bibb Lettuce leaves, cut in half
1 TBSP Lemon Juice
1 tsp Garlic
1 tsp Siracha Hot Sauce
2 TBSP Greek Yogurt
6 Spring Roll Wrappers


  1. In a medium bowl combine, yogurt, garlic, lemon juice and Siracha. Add the diced chicken and carrots.
  2. Place a spring roll wrapper in a bowl of warm water for 30 seconds. Gently lay it flat on a damp kitchen towel. Place on piece of bibb lettuce in the bottom center of the wrapper. Add a large spoonful of the chicken mixture to the center of the lettuce.
  3. Fold the wrapper like a burrito by rolling the bottom up, tuck in the sides and keep rolling until the wrap looks like a burrito and all sides are tucked in. Cut in half and  serve cold with low sodium soy sauce for dipping.
  4. Modifications: Replace the chicken with 8 oz. of cooked diced shrimp for a different flavor!


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