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Margarita Rice Paper Roll

Margarita Rice Paper Roll

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Course Appetizer
Cuisine Southwestern

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.