Asian Chicken Salad Wraps
|These are super healthy, gluten free and last for days in a sealed container in the fridge.|
I am always forever on the hunt for school lunch items which are quick and easy to make, can be shared with my daughter for her school lunch, and will make enough to last us both for several days. Asian style chicken salad wraps hit the mark in my household.
You will need:
- 1 large rotisserie chicken
- Rice paper wrappers
- Rice vermicelli noodles (thin)
- Julienned carrot pieces
- Julienned cucumber pieces
- Washed red lettuce leaves
- Asian Sesame Dressing (I like Kraft)
- Sesame Seeds (optional)
|I like using Costco rotisserie chicken.|
|These are the wraps I use.|
|Any think rice vermicelli noodle will do.|
Prepare the rice vermicelli noodles according to the directions on the package. Drain them and let cool. I then mix the noodles with about 1/2 TBSP of Asian sesame dressing. Wash your lettuce leaves well and blot dry with paper towel. Shred chicken with your fingers. Slice cucumber and carrot into thin, julienned strips. Wash cilantro and blot dry on a paper towel. Have all ingredients organized and ready to be assembled for when the rice paper wrappers are ready.
Now prep your working surface. Take a clean, dry dish towel and get it really DAMP. Wring it out well, and lay it flat on your preparation surface.
Next fill a pie plate with hot water, it does not have to be boiling but I usually use water from the kettle. Place rice paper wrappers ONE at a time in the pie plate filled with hot water. Leave submerged for 20-60 seconds. (It's best to follow the directions on the package but I have found I have to experiment to find the right amount of time so the wrappers are not too stiff but also not too pliable.) Don't leave the rice paper in the water for over 60 seconds or it can rip and disintegrate and you will have to start again.
Remove rice paper from water, lay flat on damp dish towel. Place one clean lettuce leaf in middle of rice wrapper. Next layer with chicken, noodles, carrots, cucumber, cilantro and top with sesame seeds if you like. I often add an extra quick squirt of Asian sesame dressing at this point.
Roll from bottom. Lift bottom edge of rice wrapper to cover ingredients in the middle. Fold sides in. Continue to roll tightly until the filling feels snug inside the wrapper. Place "seam" side up in a storage container or on a plate.
Continue to roll wraps one at a time. I can usually make 8-10 with 1 large chicken breast (my hubby eats the dark meat for his meal). I like to put a little Asian sesame dressing in a portable container and use it for dipping, but these wraps taste great just as they are! I can take 4 to school in a sealed container and they will last me two days, properly refrigerated.
For dessert I like to have some fresh cut papaya with some lime juice squeezed over it! It's really a refreshing meal!