CHICKEN SUMMER ROLLS
These crunchy Vietnamese-style rolls are healthy and light, and the addition of rice makes them filling. They're gluten-free, but anyone -- even adults -- will love them.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 rolls or 3 to 4 servings
Number Of Ingredients 13
Steps:
- Whisk 1/4 cup rice vinegar with 2 teaspoons sugar in a medium bowl until the sugar dissolves. Add the chicken and carrot, season with salt to taste and set aside.
- Fill a large bowl with warm water. Working with 2 sheets of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), immerse the papers in the warm water until slightly softened (about 15 seconds). Remove and spread out on a clean surface or cutting board. Pat dry with a towel to remove excess water.
- Lay 2 pieces of lettuce over the bottom third of the rice paper, leaving about 1/2 inch clear on the edges. Place about 1/3 cup of the chicken-and-carrot mixture on the lettuce, top with 4 to 5 pieces of cucumber and scallion, several mint leaves and about 1 heaping tablespoon of rice.
- Roll up the paper halfway into a cylinder. Fold both edges in to tuck while continuing to roll the paper to seal. Place the rolls on a plate covered with a damp towel so they stay moist as you prepare the remaining rolls. Cut the rolls in half.
- Whisk the peanut butter, soy sauce, 3 tablespoons of water and the remaining 1 to 2 tablespoons of rice vinegar and 2 teaspoons sugar in a medium bowl until smooth. Serve the rolls with the dipping sauce immediately.
ROTISSERIE CHICKEN LASAGNA ROLL-UPS
Thought of making some roll-ups and didn't find anything both me and my wife would like, so I just came up with these rotisserie chicken lasagna roll-ups. Wife and son both loved it. This is going to be a go-to staple. Serve with French bread.
Provided by Jon OBrien
Categories World Cuisine Recipes European Italian
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
- Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts : Calories 534.5 calories, Carbohydrate 22.5 g, Cholesterol 128.4 mg, Fat 37.5 g, Fiber 1.2 g, Protein 28.7 g, SaturatedFat 16.5 g, Sodium 854.6 mg, Sugar 2.9 g
ROTISSERIE CHICKEN ROLL-UPS
Got 10 minutes? Then you've got time to prepare Rotisserie Chicken Roll-Ups. Use sliced rotisserie chicken to roll up a tasty blend of mayo and green onions. These Rotisserie Chicken Roll-Ups are a great single-serving option.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Mix mayo and onions until blended.
- Stack 2 chicken slices; spread with half the mayo mixture. Top with one 2% Milk Singles piece and 2 celery sticks; roll up.
- Repeat to make second roll-up.
Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
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