Spicy Chicken Rice Paper Burrito
Ingredients
2 cooked chicken breasts, shredded
2 tbsp fajita seasoning
6 spring roll wrappers
1 small handful coriander sprigs
4 large leaves iceberg lettuce
¼ white cabbage, finely shredded
½ avocado, finely sliced
1 red pepper, finely sliced
1 yellow pepper, finely sliced
3 salad onions, sliced lengthways
1 carrot, cut to matchsticks
3 tbsp sweetcorn
1 jalapeno, sliced
4 tbsp salsa, to dip
2 servings / 3 rolls
Calories~725 kcal
Protein~63 g
Carbs~83 g
Fat~18 g
Fiber~15 g
Sugar~20 g
Total recipe
Calories~1,450 kcal
Protein~125 g
Carbs~165 g
Fat~35 g
Fiber~30 g
Sugar~40 g
Method
Step 1
Tip the chicken into a bowl and toss with the seasoning.
Step 2
Make sure all of the other fillings are prepared and ready to use.
Step 3
Pour freshly boiled water in a wide, shallow bowl large enough to fit the spring roll wrappers. Then set aside to cool for a few mins.
Step 4
Soak one wrapper for a few mins then transfer to a large chopping board. Soak a second and put on the chopping board, overlapping the first wrapper by a few cms, repeat with a third and lay over so all 3 overlap slightly, creating a triangle.
Step 5
Add a few coriander sprigs to the wraps, so you can see these once rolled up. Set 2 lettuce leaves in the centre of the wraps then add half of the fillings. Carefully fold over the sides then roll up to make a giant roll. Repeat with remaining ingredients.
Step 6
Slice in half to serve with dipping sauce on the side.
