Light, fresh and full of flavour, these shredded chicken rice paper rolls are a perfect gut-friendly option when you want something satisfying but easy to digest.
Lean chicken offers a gentle source of protein to help repair tissues and keep blood sugar stable, while crunchy carrot and pepper add fibre, vitamin C, and a rainbow of antioxidants to reduce inflammation and support your gut lining.
Pea shoots bring a delicate sweetness along with a dose of digestive enzymes to boost nutrient absorption and reduce IBS symptoms.
Wrapped in soft, gluten-free rice paper and drizzled with a creamy tahini and lemon dressing – rich in calcium, healthy fats, and natural antimicrobial properties – this dish is as nourishing as it is delicious. It’s clean, cooling and kind to your belly.
| Prep Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
3 rolls
|
- 3 - 5 Rice Paper wraps you can get these in most Asian shops or large supermarkets
- 1/2 Shredded Chicken Breast
- 1/4 yellow and orange pepper thinly sliced
- 1/4 Cucumber thinly sliced
- ¼ Carrot thinly sliced
- 1 handful pea shoots
- 2 tbsp Tahini
- 2 tbsp Fresh Lemon Juice
- 1 tbsp peanut butter optional
- 1 drizzle teriyaki
Ingredients
Dressing
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- Make the dressing in your hand blender and place in a bowl with a spoon ready to drizzle.
- Get your veggies sliced and ready to roll.
- Find a large flat circular dish to put some water in, larger than the rice paper wraps. Then have a spare plate ready to roll your wraps.
- gently place your rice paper wrap in the water, submerging it for a few seconds until it becomes pliable. Then move this to the plate, start adding the fillings to the middle part only. Only add a small amount so you can fold it over and make the wrap.
- Next is the fiddly part, rolling the rice paper (which now should be pretty sticky) around your chicken and veg, ensuring that both ends are folder over like an envelope, then gently rolling until you have created a short sausage shape.
- Then drizzle with the tahini sauce and enjoy!