Chicken Caesar Salad Rice Paper Rolls
These Chicken Caesar Salad Rice Paper Rolls are a yummy and simple take on a wrap! They're gluten-free and easy to make dairy-free.
Ingredients
For the dressing
- ½ cup coconut yogurt I use this
- 1 juiced lemon
- 1 tbsp coconut aminos
- ⅓ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- 2 anchovies
- 3 tbsp olive oil
For the rice paper rolls
- 2 heads romaine lettuce chopped
- ½ lb chicken cooked and cubed
- ½ cucumber diced
- 1 oz Shaved pecorino cheese optional (omit for dairy free)
- Salt & pepper
- 6-7 sheets of rice paper
Instructions
- To make the dressing, combine the yogurt, lemon, coconut aminos, salt, pepper, garlic powder, and anchovies in a wide-mouth jar. Using an immersion blender, blend the dressing as you slowly stream in the olive oil. Blend until the dressing is creamy and fully emulsified. Set aside.
- To prep the salad, combine the romaine, chicken, cucumber, salt and pepper in a large salad bowl. Add about half of the dressing and toss well, adding a touch more dressing if desired. Set aside.
- Dip the rice paper in a large bowl of water for about 5 seconds, rotating to wet all of the paper. Transfer the rice paper to a large plate or clean workstation and allow to sit for a few seconds to soften further.
- Add about 1/2 cup worth of salad to the center of the rice paper. Roll the rice rolls by folding in the two corners, then folding up the bottom edge and rolling into a tight roll. Set aside and repeat for all of the ingredients.
- Serve the rice paper rolls with extra dressing on the side for dipping!
Video
Notes
- You can easily swap parmesan for the pecorino or leave out entirely to make dairy free.