150 Calorie Chicken Summer Rolls
150 Calorie Chicken Summer Rolls
Ingredients
For the Chicken
- 3/4 pound chicken thighs
- 1/2 teaspoon avocado oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 salt, to taste
- 1 pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon dried parsley or cilantro
- 1/4 teaspoon cayenne pepper
For the Summer Rolls
- 8 rice paper sheets
- 1 large handful arugula or gem lettuce, thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 Persian cucumbers, thinly sliced
- 1/2 large red onion, thinly sliced
- 1 large avocado, thinly sliced
- 1 large handful fresh cilantro
Optional Spicy Sriracha Sauce
- 3 tablespoons mayo
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 1/2 tablespoons sriracha sauce
- 1 heaping teaspoon honey
- 1 salt, to taste
- 1 pepper, to taste
Instructions
- 1
Preheat your oven to 400°F (or air fryer to 400°F). In a bowl, season the 3/4 pound chicken thighs with 1/2 teaspoon avocado oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, salt, pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1/2 tablespoon dried parsley or cilantro, and 1/4 teaspoon cayenne pepper. Mix all ingredients well to ensure the chicken is evenly coated.
⏱️ 5 min•🌡️ 400
- 2
Cook the seasoned chicken thighs. If using an oven, bake for 32 minutes at 400°F. If using an air fryer, air fry for 22 minutes at 400°F. Once cooked, let the chicken cool slightly, then shred or slice it into pieces suitable for the summer rolls.
⏱️ 32 min•🌡️ 400
- 3
Prepare your rolling station. Have a shallow dish of warm water ready for dipping the rice paper. Arrange all your prepared vegetables (arugula/lettuce, red bell pepper, cucumbers, red onion, avocado, and fresh cilantro) and the cooked chicken within easy reach.
⏱️ 5 min
- 4
To roll the summer rolls, dip one rice paper sheet in warm water for just a quick dunk (it should still be slightly firm). Lay it out flat on a clean surface.
⏱️ 1 min
- 5
Place a small amount of arugula or thinly sliced gem lettuce in the center of the rice paper, followed by a few slices of red bell pepper, Persian cucumber, and red onion. Leave space on the edges of the rice paper.
⏱️ 2 min
- 6
Fold the bottom edge of the rice paper up over the fillings, pulling it tight and tucking it in firmly to create a base.
⏱️ 1 min
- 7
Add 2-3 ounces of the cooked chicken, 2-3 thin avocado slices, and a generous amount of fresh cilantro on top of the already folded ingredients.
⏱️ 2 min
- 8
Fold in the sides of the rice paper towards the center, then roll the entire summer roll tightly from the bottom up, mini burrito-style. Repeat this process for the remaining rice paper sheets and fillings to make 8 rolls.
⏱️ 16 min
- 9
For the optional Spicy Sriracha Sauce, combine 3 tablespoons mayo, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 1/2 tablespoons sriracha sauce, 1 heaping teaspoon honey, salt, and pepper in a small bowl. Mix all ingredients well until fully combined and smooth.
⏱️ 5 min
- 10
Serve the chicken summer rolls immediately with the optional Spicy Sriracha Sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
150 Calorie Chicken Summer Rolls
For the Chicken
- 3/4 pound chicken thighs
- 1/2 teaspoon avocado oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 salt, to taste
- 1 pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon dried parsley or cilantro
- 1/4 teaspoon cayenne pepper
For the Summer Rolls
- 8 rice paper sheets
- 1 large handful arugula or gem lettuce, thinly sliced
- 1 large red bell pepper, thinly sliced
- 2 Persian cucumbers, thinly sliced
- 1/2 large red onion, thinly sliced
- 1 large avocado, thinly sliced
- 1 large handful fresh cilantro
Optional Spicy Sriracha Sauce
- 3 tablespoons mayo
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 1/2 tablespoons sriracha sauce
- 1 heaping teaspoon honey
- 1 salt, to taste
- 1 pepper, to taste
Instructions
- 1
Preheat your oven to 400°F (or air fryer to 400°F). In a bowl, season the 3/4 pound chicken thighs with 1/2 teaspoon avocado oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, salt, pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1/2 tablespoon dried parsley or cilantro, and 1/4 teaspoon cayenne pepper. Mix all ingredients well to ensure the chicken is evenly coated.
⏱️ 5 min•🌡️ 400 - 2
Cook the seasoned chicken thighs. If using an oven, bake for 32 minutes at 400°F. If using an air fryer, air fry for 22 minutes at 400°F. Once cooked, let the chicken cool slightly, then shred or slice it into pieces suitable for the summer rolls.
⏱️ 32 min•🌡️ 400 - 3
Prepare your rolling station. Have a shallow dish of warm water ready for dipping the rice paper. Arrange all your prepared vegetables (arugula/lettuce, red bell pepper, cucumbers, red onion, avocado, and fresh cilantro) and the cooked chicken within easy reach.
⏱️ 5 min - 4
To roll the summer rolls, dip one rice paper sheet in warm water for just a quick dunk (it should still be slightly firm). Lay it out flat on a clean surface.
⏱️ 1 min - 5
Place a small amount of arugula or thinly sliced gem lettuce in the center of the rice paper, followed by a few slices of red bell pepper, Persian cucumber, and red onion. Leave space on the edges of the rice paper.
⏱️ 2 min - 6
Fold the bottom edge of the rice paper up over the fillings, pulling it tight and tucking it in firmly to create a base.
⏱️ 1 min - 7
Add 2-3 ounces of the cooked chicken, 2-3 thin avocado slices, and a generous amount of fresh cilantro on top of the already folded ingredients.
⏱️ 2 min - 8
Fold in the sides of the rice paper towards the center, then roll the entire summer roll tightly from the bottom up, mini burrito-style. Repeat this process for the remaining rice paper sheets and fillings to make 8 rolls.
⏱️ 16 min - 9
For the optional Spicy Sriracha Sauce, combine 3 tablespoons mayo, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 2 1/2 tablespoons sriracha sauce, 1 heaping teaspoon honey, salt, and pepper in a small bowl. Mix all ingredients well until fully combined and smooth.
⏱️ 5 min - 10
Serve the chicken summer rolls immediately with the optional Spicy Sriracha Sauce on the side.
⏱️ 1 min