Chicken and Avocado Rolls with Mango Salsa

Instructions

1. 1Preheat your grill to medium-high heat (about 205°C or 200°C). Place the 2 medium chicken breasts on the grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 74°C and the juices run clear. Remove from the grill and let cool completely for about 10 minutes, then slice into thin strips.
2. 2While the chicken cools, prepare the salsa. In a medium bowl, combine the diced 1 large mango, the finely chopped 0.25 small red onion, and the chopped 0.25 cup cilantro. Add the 2 tablespoons of lime juice and the 0.25 teaspoon of salt. Stir everything together gently. Set aside.
3. 3Dice the 2 medium avocados into small pieces. You will use these in the rolls.
4. 4Prepare to assemble the rolls. Fill a shallow dish or pie plate with warm water. Dip one 8 sheets rice paper wrapper into the warm water for about 20-30 seconds, or until it becomes soft and pliable. Carefully lay the softened wrapper flat on a clean, damp cutting board or plate.
5. 5Place a portion of the sliced chicken strips, some of the diced avocado, and a spoonful of the mango salsa onto the lower third of the softened rice paper wrapper. Be careful not to overfill.
6. 6Fold the left and right sides of the rice paper wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to create a sealed roll. Repeat steps 4-6 with the remaining wrappers and filling.
7. 7Season the rolls with the 0.25 teaspoon of black pepper. Serve the Chicken and Avocado Rolls with Mango Salsa immediately.

Related Guides