BBQ Chicken Summer Rolls
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Makes 8 Servings.
For the BBQ Sauce:
1 cup tomato sauce
1/2 cup pineapple juice
1/2 cup water
1/4 cup coconut sugar
1/4 cup apple cider vinegar
1 tablespoon minced fresh garlic
1 tablespoon tomato paste
1/2 tablespoon worcestershire sauce, make sure it’s gluten free
2 teaspoons sriracha chili sauce
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon hickory liquid smoke
pinch of black pepper
For the Rolls:
4 ounces chicken breast
3-4 red Bellafina peppers, thinly sliced
1/2 cup corn, thawed if frozen
1 cup carrot, grated, about 2 medium carrots
1/2 cup fresh cilantro, roughly chopped
1/4 cup green onion, plus 2 tablespoons, sliced
juice from one lime, small
1 cup pineapple chunks, 24 chunks
2 small head boston lettuces, separated into leaves
8 rice paper wrappers
For the BBQ Sauce:
Combine all sauce ingredients into a pot and bring to a boil on high heat, stirring constantly. Boil for 1 minute. Then, reduce the heat to medium low and simmer until the sauce is thick and reduced, about 1 hour. Make sure to stir the sauce every so often.
To Cook the Chicken:
While the sauce cooks, bring a large pot of salted water to a boil. Add in the chicken and boil until it is no longer pink inside, about 10-15 minutes.
While the chicken boils, spray a grill pan with cooking spray and heat it on high heat. Add in the sliced peppers and cook until charred, stirring occasionally. Transfer to a small plate.
Once the pepper is cooked, add the corn into the hot grill pan and cook until charred, which only takes about 1 minute. Transfer to a small bowl.
For the Filling:
In a separate medium bowl, stir together the grated carrots, cilantro and green onion. Squeeze the lime into the mixture, along with a pinch of salt, and stir until combined.
Transfer the cooled chicken to a cutting board and shred with two forks. Place the chicken into a small bowl. Additionally, place the pineapple into a small bowl.
Prepare you work station by laying out a damp tea towel, and placing all the ingredients around, so you’re ready to work quickly once you get rolling. Additionally, fill a large rimmed plate with warm water, and place it onto your station.
Submerge one rice paper wrap into the warm water until it’s soft and pliable, about 30-45 seconds. GENTLY transfer it to your damp towel-covered work station and lay it out flat.
Place one lettuce leave in the center of the wrap, leaving a perimeter of space around the leaf so you can roll it later.
Lay 2 pieces of pepper in a line on top of the lettuce. You want the line going horizontally across the roll, not vertically.
Spread 2 heaping tablespoons of the carrot mixture, then 1 tablespoon of the corn mixture on top of the pepper. Spread 1 Tablespoon of shredded chicken on top of the veggies, and line 3 pineapple chunks on the side of the chicken (not on top of it.)
Roll the wraps by folding the bottom of the wrapper over the filling. Then, hold the whole thing firmly in place, and fold in the sides. Then, hold all the folds in place and roll the whole thing horizontally, from bottom to top, keeping it all tight and tucked in. Repeat with remaining wraps.
Serve with the BBQ sauce to dip and DEVOUR.
If you don’t like spice, add 1 teaspoon sriracha and then taste the sauce once it’s done cooking, and add the additional teaspoon if you want.
Make sure to cut the hard centers of the leaves out, which basically means you will be cutting each leaf in two. This makes it easier to roll. Also, if the leaves are really large, trim them down a bit.
Slightly adapted from foodfaithfitness.com