Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
2
Rice Paper Rolls
- 200grams skinless chicken breast
- 6 rice paper wrappers
- 1 cup red cabbage, shredded
- 1 medium carrot, shredded
- 1 medium Lebanese cucumber, cut into matchsticks
Snacks
- 6 wholegrain crispbreads
- 1 cup light smooth ricotta
- 2 apples, cut into wedges
Nutrition per serving
2730kJ / 650Cal
2730 Kilojoules or 650 Calories
31% of daily energy intake*
Protein
40.5grams
Fat
17.4grams
Carbs
83.0grams
Sugars
29.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Stuck for school lunch ideas? Add colour to the kids' lunch boxes with this easy poached chicken rice paper rolls recipe. Approved by nutritionists, adored by kids.
Method
Step 1 of 3
Bring a medium saucepan of water to the boil. Add chicken breast and poach for 15 minutes or until cooked through. Set aside to cool, then shred using two forks. Season with pepper.
Step 2 of 3
Working with one wrapper at a time, soak in water for 30 seconds, then place on a damp tea towel. Place a little chicken, cabbage, carrot and cucumber along one edge of wrapper, then fold over until ingredients are covered. Fold in each side then roll up, compressing lightly to seal. Chill in fridge. Repeat with remaining wrappers and filling.
Step 3 of 3
Place rolls in lunch boxes along with ricotta spooned into 2 small airtight containers, crispbreads and apple.
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