Using lettuce leaves to wrap the chicken salad can be a lot of fun so bring the components to the table and have everyone build their own rolls! Brought to you by Uncle Ben's.
Directions for: Mango Chicken Salad Rolls
Ingredients
1 pouch UNCLE BEN'S BISTRO EXPRESS Original CONVERTED Brand Rice
12 rice paper wraps
2 cup (500 mL) leafy green lettuce, shredded
1 cup (250 mL) carrot, shredded
2 cup (500 mL) cooked chicken, shredded
cup (125 mL) English cucumber, cut into matchsticks
1 mango, peeled and cut into matchsticks
cup (125 mL) fresh cilantro leaves
sweet Thai chili sauce (optional)
Directions
1. Prepare UNCLE BENS BISTRO EXPRESS Original CONVERTED Brand Rice according to package directions. Spread out in a thin layer on a plate to cool completely.
2. Soak a rice paper wrap in hot tap water for 10 seconds or until pliable; carefully transfer to a slightly damp kitchen towel. Arrange a small amount of rice just below the centre of the wrap, leaving space on the sides. Top with some lettuce, carrot, chicken, cucumber, mango and cilantro.
3. Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Repeat with remaining ingredients. Store, tightly covered with plastic wrap, until ready to serve for up to 2 hours. Cut in half, on a bias, before serving with Sweet Thai Chili Sauce (if using).
4. Tip: Omit chicken or replace it with tofu for a vegetarian salad roll.
See more: No-Cook, Chicken, Fruit, Lunch, Dinner, Kid-Friendly, Quick and Easy