Garlic Chicken Spring Rolls with Avocado Cilantro Sauce

1 T. olive oil

1 lb. boneless, skinless chicken

1/2 tsp. sea salt

1/4 tsp. ground black pepper

1/8 tsp. garlic powder

1 C. cooked quinoa (optional)

1 cucumber, thinly sliced

6 leaves fresh iceberg lettuce

6 rice spring roll papers

 

1 avocado, pitted and peeled

1/2 C. plain greek yogurt

1 C. unsweetened almond milk

1 cilantro bunch

1/2 tsp. garlic powder

1/2 tsp. sea salt

1 T. lime juice

 

For the Garlic Chicken Spring Rolls: Cook the chicken in olive oil over medium-high heat and season with sea salt, ground black pepper, and garlic powder. Once fully cooked, remove from heat, allow to cool, and dice. Dip one sheet of rice paper in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.  Near the bottom of your prepped spring roll wrapper and in the center, lay out the cucumber, iceberg lettuce, and diced chicken (and optional quinoa).   Fold the bottom over the chicken, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients. For the Avocado Cilantro Dipping Sauce: In a food processor or blender, combine avocado, Greek yogurt, almond milk, cilantro, garlic powder, sea salt, and freshly squeezed lime juice. Blend together until smooth. You can add a little more almond milk if it’s too thick.

 

Serving Size: 1 Roll w/ sauce

Calories: 202

Fat: 9.3g

Fiber:3.4g