Why rush home from the swim club when you can dine poolside?
Margarita Rice Paper Roll
Ingredients
For rolls
- 1 lb. chicken boneless breast
- 4 sheets rice paper
- 1 English cucumber, cut into strips
- 1 Daikon radish, cut into strips
- 1 pepper, julienned
- 1/2 mango diced
- 1/4 cup cilantro diced
For margarita marinade
- 1 cup organic margarita mix (liquid)
- 1/2 cup cilantro chopped
- 2 scallions, diced
- 1 tbs. fresh garlic minced
- 1 jalapeno diced
- 1/4 cup grape seed oil
- 1 tsp. salt
- 1 tsp. black pepper
Lime Cilantro Yogurt Salsa
- 1 cup plain Greek yogurt
- 1 clove garlic, minced
- 1/4 cup salsa (not thick)
- 1 tbs. lime juice
- 1 1/2 tsp. chili powder
- 1/4 tsp. paprika
- 1 tsp. cumin
- 1/2 tsp. salt
Instructions
- Mix all marinade ingredients together and marinate chicken (cut into 4 pieces) for up to one hour before cooking.
- When ready to grill, pat dry to reduce flame or splatter.
- Grill chicken on both sides, 4 minutes each side. Grill temperature should be at 375-400 degrees F.
- This chicken cooks quickly so keep an eye on it. Internal temperature of the chicken should be 160 degrees F. Close lid to grill if not done to ensure temperatures.
- Let sit and cool when cooked.
- Cut into strips for the final step.
Lime Cilantro Yogurt Salsa
- Mix all ingredients together in medium mixing bowl.
Making the rolls
- Take one rice paper and soak for 30 seconds, when silky lay down and layer the chicken, vegetables, mango & cilantro with a shot of the lime cilantro yogurt salsa and fold like an envelope.
- Close sides and roll.
- Repeat three times for four rolls.
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