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Coming up with new and exciting recipes for kids to take to school can be tough. Picky eaters, special diets, food allergies….if that’s you, you really need to think outside the box (the lunch box, that is) when you’re making their meals so things don’t get boring for your little ones. For example, I know several kids who, for a variety of reasons, are on gluten free diets these days. That adds a whole creative dynamic to their parents culinary situation. So, I came up with these chicken summer rolls which I think are perfect lunch treat for those who need to avoid gluten.

These rolls are filled with protein and vegetables and then wrapped tightly with a light and airy rice paper that makes them fun for kids to eat. Part of the treat is the nutty Asian-inspired dipping sauce they can dip the rolls in. Kenya likes the sauce so much he always tries to drink it out of the container like a soup. Classy!

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Chicken Summer Rolls

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Author: Catherine McCord
Prep Time 5 minutes
Total Time 5 minutes

Ingredients  

  • 2 Cups Chicken, cooked and shredded
  • 1 Medium Carrot, julienned
  • 1 Persian or 1/3 English Cucumber, julienned
  • 2 scallions, chopped
  • 1/4 Cup Fresh Mint and or Thai Basil, julienned
  • 2 Tbsp Rice Vinegar
  • sea or kosher salt, to taste
  • 10 Boston or Bibb Lettuce Leaves
  • 10 8 1/2 inch Rice Paper Wrappers
  • greek yogurt
  • 1/4 cup peanut or almond butter
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon warm water
  • 2 tablespoons soy sauce or Bragg\'s Liquid Aminos
  • 1 teaspoon toasted sesame oil

Instructions 

    Nutrition

    Sodium: 30mg | Sugar: 1g | Fiber: 1g | Cholesterol: 25mg | Calories: 80kcal | Fat: 2g | Protein: 9g | Carbohydrates: 7g
    Did you make this recipe?Mention @Weelicious or tag #weelicious!

    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

    Comments

    1. Ohhhh, these look fabulous!! So yummy!! Going to share on FB page! @littleislandstu Thank you

    2. My brother-in-law is from Loas and his family showed us how to make something very similar–the biggest difference is we use cilantro instead of basil. LOVE THEM. I will even eat these for breakfast 🙂 Never made a sauce for them, though so this could add an entirely new level of amazing to these.

    3. Is it possible that the dipping sauce values for water and soy sauce are switched. I needed to add extra water to mine, and it was really soy-salty. At any rate, great recipe, but next time I think I’ll flip those values.

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