Sticky-Sweet Pineapple Jalapeño Chicken Rice Paper Wrap Rolls with Chili Sauce
A vibrant fusion of sticky-sweet pineapple, spicy jalapeño, and shredded chicken wrapped in delicate rice paper. Refreshing lettuce and fragrant cilantro balance the zesty chili dipping sauce. Perfect for a light meal or entertaining.
Servings: 8 servings
Calories: 140kcal
Ingredients
- 1 pound chicken breast, cooked and shredded
- 1 cup diced pineapple
- 1 jalapeño, finely chopped (seeds optional for heat)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice, freshly squeezed
- 8 rice paper wrappers
- 1 cup shredded lettuce
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chili sauce, non-alcoholic
Instructions
- Cook and shred the chicken: Poach a chicken breast in simmering water for 15–20 minutes if using raw. Let rest and shred with two forks.
- Prepare the filling: Combine shredded chicken, pineapple, jalapeño, soy sauce, honey, and lime juice in a bowl.
- Soften rice paper: Dip each wrapper in warm water for 10–15 seconds until pliable.
- Assemble rolls: Place a portion of chicken mixture, lettuce, and cilantro on each wrapper. Fold sides inward and roll tightly.
- Serve: Arrange on a plate with chili sauce for dipping.
Notes
Use pre-cooked chicken to save time.
Adjust jalapeño quantity for desired spice level.
Soak rice paper just until pliable—overly wet wrappers tear easily.
Adjust jalapeño quantity for desired spice level.
Soak rice paper just until pliable—overly wet wrappers tear easily.