Grilled Chicken and Strawberry Spring Rolls

• Meat

  • 1 Chicken breast, Large

• Produce

  • 1 Arugula or spinach
  • 1/2 English cucumber
  • 1 cup Strawberries, fresh

• Condiments

  • 1 1/2 tbsp Honey

• Baking & Spices

  • 2 Kosher salt and black pepper
  • 1 tbsp Poppy seeds

• Oils & Vinegars

  • 1 tbsp White wine vinegar

• Bread & Baked Goods

  • 8 Spring roll wrappers

• Dairy

  • 1/4 cup Greek yogurt, plain non fat
  • 2 tbsp Milk

Found on reciperunner.com

Description

Ingredients

• 8-10 spring roll wrappers
• 1 large grilled chicken breast, thinly sliced
• 1/2 of an English cucumber, seeds removed and cut into matchsticks
• 1 cup fresh strawberries, thinly sliced
• Arugula or spinach
• Kosher salt and black pepper to taste
• 1/4 cup plain non-fat Greek yogurt
• 2 tablespoons milk
• 1 tablespoon white wine vinegar
• 1 1/2 tablespoons honey
• 1 tablespoon poppy seeds
• Kosher salt and black pepper to taste

Directions

• In a small bowl add all of the ingredients then whisk together until combined.
• Cover the bowl and refrigerate until ready to serve.
• Whisk again if necessary before serving.
• On a cutting board or in small bowls lay out all of the prepared spring roll ingredients.
• Fill a bowl large enough to fit the spring roll wrappers with warm water.
• Dip the spring roll wrapper into the water and let it soak for about 30 seconds.
• Remove the wrapper from the water and let the excess water drip off, then place it on a clean cutting board.
• Place 2-3 strawberry slices on the bottom third of the wrapper leaving about a 1 inch border on all sides.
• Add some of the arugula next, then 2-3 slices each of the chicken and cucumber.
• Season with a pinch of salt and pepper.
• Top with a few more pieces of arugula and 2-3 more slices of strawberries.
• Adjust these amounts if the spring rolls look too full, you dont want to overfill them or the wrapper may tear.
• Fold the wrapper over the top of the filling and start rolling.
• Stop rolling about halfway and fold in the sides.
• Continue rolling until the spring roll is a tight cylinder.
• Place the finished spring rolls on a serving plate and cover with a damp paper towel to prevent them from drying out.
• Serve the finished spring rolls with the poppy seed dressing for dipping.