Ingredients
- 1 Package Soy Wraps (10 Sheets)
- 2 Cups Cooked White Meat Chicken
- 1/4 Cup Cape Cod Select Frozen Cranberries, Chopped
- 2 Tbsp. Green Onion, Chopped
- 2 Cups Cooked Coconut Jasmine Rice
- 1 Tbsp. Finely Chopped Cilantro
- 1/4 Tsp. White Or Rice Vinegar
- 1/4 Tsp. Salt
- 1/4 Tsp. Pepper
- 1 Tsp. Furikake Rice Seasoning (Optional)
- 2 Tbsp. Mayonnaise
- 1 Tbsp. Hoisin Sauce
- 1/2 Tsp. Garlic Chili Paste
- 1/4 Tsp. Dried Tarragon
- 2 Medium Cucumbers, Seeded And Shredded
- 2 Medium Carrots, Shredded
- 1 Head Leafy Lettuce, Washed, Dried And Separated
15 mins
Total Time
15 mins
Prep Time
n/a
Cook Time
10-12
Portions
Directions
- Prepare coconut jasmine Ready Rice to manufacturers’ instructions. Pour heated rice into a medium mixing bowl. Stir in cilantro, vinegar and Furikake rice seasoning. Set aside until ready to make the hand rolls.
- Remove chicken breast(s) from the rotisserie chicken. Remove the skin and discard it. Cut the chicken into small bite-sized chunks.
- In a medium mixing bowl combine, chicken, chopped cranberries, mayonnaise, hoisin sauce, garlic chili paste, sesame oil, green onions and tarragon. Mix well.
- Shred cucumber and carrots.
- Before you start, make sure your hands are dry in order to keep soy wrappers dry. Place the wrap on the palm of your hand (shiny side down) and put a thin layer of rice on the left third of the wrap. You can also put the wraps on a clean, flat surface to build the rolls. They are small so don’t overfill.
- Place fillings (lettuce leaf, cucumber, carrots, cranberry chicken salad) vertically across the middle of the rice.
- Fold the bottom left corner of the wrap over and begin folding into a cone shape. Keep rolling until the cone is formed. Put a drop of water at the bottom corner to use as glue and close tightly. Continue with the other wraps until done.