Wrap in a balanced lunch by adding fruit in unexpected ways! For a balanced diet children need 1-2 cups of fruit a day and adults 1 ½-2 cups per day.
Ingredients
Poppy Seed Dressing
- 1/4 cup Plain non-fat Greek Yogurt
- 1 Tablespoon Vinegar
- 2 teaspoons honey
- 1 Tablespoon lemon zest
- 1 1/2 teaspoon Poppy seeds
- 1/4 teaspoon pepper
Spring Rolls
- 8 Spring Roll Wrappers
- 8 ounces Grilled Chicken Breast sliced thin
- 1 cup Persian Cucumbers cut into matchsticks
- 1 slices Purple Cabbage chopped into
- 2 cups green leaf lettuce
- 1 cup strawberries sliced
- 1 cup mandarin oranges peeled and sectioned
Servings: servings (2 spring rolls)
Units:
Instructions
Poppy Seed Dressing
- Wash hands and clean the preparation area.
- Combine all ingredients for dressing in a bowl and mix until smooth.
- Refrigerate until ready to serve spring rolls.
Spring Rolls
- Rinse produce under cool running water, and pat to dry.
- Prepare all produce and chicken as directed. Set aside.
- Fill a pie pan/dish with warm water. Place spring roll wrapper in water or 30 seconds or until softened. Remove wrapper from water and let water drip off. Place on clean surface.
- Layer 2-3 strawberry slices, 2-3 mandarin orange wedges, purple cabbage, Persian cucumbers, 2-3 slices chicken breast and green leaf lettuce down onto softened wrapper.
- To roll, fold the edge nearest to you over the filling, then fold sides towards center and roll until closed.
- Be mindful of overstuffing your roll, rice paper can break if overfilled.
- Repeat until you have 8 prepared spring rolls.
- Cover spring rolls with a wet paper towel to keep moist until ready to serve.
- Serve spring rolls with dressing on the side as a dip.
Recipe Notes
