These healthy and delicious wraps come together in a snap!
1 1/2 cups cooked chicken, cut into strips
3 tbsp Thai sweet chili sauce
1 can California Cling peach halves or slices, in fruit juice concentrate or light syrup, drained and patted really dry
8 large rice paper rounds
4 very small leaves of Boston or leaf lettuce, torn in half
3-inch cucumber piece, cut into julienne strips
½ small red pepper, cut into julienne strips
8 to 12 mint leaves (optional)
Additional Thai sweet chili sauce for dipping
1. Have all ingredients prepared. In a small bowl, stir chicken with sweet chili sauce, Fill a pie plate with warm water. Lay damp smooth kitchen towel on the counter. Thinly cut peach halves into slices or use peach slices
2. Working with 1 wrap at a time, dip in water until it is just pliable, 20 to 40 seconds. Place on kitchen towel. Place ½ a lettuce leaf near bottom of circle. Place 2 peach slices on top of lettuce, followed by 1/8 of chicken, then 1/8 of cucumber and red pepper and 2 to 3 mint leaves depending on size.
3. Fold bottom (edge closet to you) of rice paper wrap over filling towards center. Fold in sides to slightly cover filling. Then roll to totally enclose filling and form a roll. Set seam side down on a cutting board. Repeat with remaining ingredients. If sending for lunch, leave whole. If serving as an appetizer, slice in half diagonally. Serve with additional sweet chili sauce. Best eaten right away but if storing, make sure they aren’t touching each others as they will stick. Cover with barely damp paper towel, then seal tightly with plastic wrap.