Chicken Salad Spring Roll Wrap 1
- Minutes to Prepare:
- Number of Servings: 7
Ingredients
6 oz cooked chicken2.5 cups brocolli slaw6 tbsp Kraft Fat free Miracle whip2 tbsp Summer fresh Artichoke and Asiago dip1 tbsp minced garlic1 tbsp minced ginger7 sheets rice paper for the wraps
Finely chop cooked chicken, and brocolli slaw, add to bowl.
Add in the Miracle whip, and Artichoke and Asiago dip, garlic and ginger.
Mix well.
Soak each rice paper sheet in hot water, one at a time.
Spoon 2 tbsp of chicken sald mix onto the rice paper sheet.
Roll bottom edge over mixture, fold in both sides and continue to roll to top of rice paper.
Serve with a sweet and spicy Thai chili sauce for a great finish.
Serving Size: makes 7 servings of 2 tbsp per rice paper wrap
Number of Servings: 7
Recipe submitted by SparkPeople user CADMENTR.
Add in the Miracle whip, and Artichoke and Asiago dip, garlic and ginger.
Mix well.
Soak each rice paper sheet in hot water, one at a time.
Spoon 2 tbsp of chicken sald mix onto the rice paper sheet.
Roll bottom edge over mixture, fold in both sides and continue to roll to top of rice paper.
Serve with a sweet and spicy Thai chili sauce for a great finish.
Serving Size: makes 7 servings of 2 tbsp per rice paper wrap
Number of Servings: 7
Recipe submitted by SparkPeople user CADMENTR.
Nutritional Info Amount Per Serving
- Calories: 126.4
- Total Fat: 6.3 g
- Cholesterol: 18.4 mg
- Sodium: 239.3 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.6 g
- Protein: 6.6 g
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