Yield: 4 servings (2 rolls per person)
Prep Time: 15 minutes
Total Time: 30 minutes
4 cups cooked rotisserie chicken, diced into small pieces
2 large peaches, pitted and finely diced
1 small shallot, finely diced
¼ cup cilantro leaves, washed and finely chopped
3 tablespoons mayonnaise
1 teaspoon garlic powder
½ teaspoon salt
2 avocados, seeds removed and thinly sliced
1 cucumber, ends removed and thinly sliced into 3-inch strips
16 rice paper wrappers
Prep Time: 15 minutes
Total Time: 30 minutes
4 cups cooked rotisserie chicken, diced into small pieces
2 large peaches, pitted and finely diced
1 small shallot, finely diced
¼ cup cilantro leaves, washed and finely chopped
3 tablespoons mayonnaise
1 teaspoon garlic powder
½ teaspoon salt
2 avocados, seeds removed and thinly sliced
1 cucumber, ends removed and thinly sliced into 3-inch strips
16 rice paper wrappers
- To make the chicken salad, in a mixing bowl, mix together diced cooked chicken, diced peaches, shallots, cilantro leaves, mayonnaise, garlic powder and salt. Mix together well and set aside.
- Set up a rolling station with the bowl of chicken salad and the sliced avocado and cucumbers.
- Run the rice paper wrappers under cool water (according to package instructions) until soft. You want to pick up two at a time to dunk in the water. You will use two rice paper wrappers for each roll. As they get wet, they will get soft and stick together.
- Scoop a heaping portion of the chicken salad into the center of the wrappers and place 2 slices of avocado and 2 slices of cucumber on top of the chicken salad. Wrap the rolls up just like you would a burrito, folding in the sides first and then along the longer side. Roll up tightly. Repeat with each of the 8 rolls.
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