💥Bang Bang Chicken Summer Rolls With the weather warming up, these are such a fun satisfying healthy lunch or healthy meal, coming out to about 150 calories each. Serve them up with whatever sauce you like (soy sauce would honestly be good as a lower calorie option), or use the sauce below. Here is how I made them: 🛒 Ingredients (Makes 8 Rolls) 1.25lb chicken thighs (seasoned per instructions below) 8 Rice paper sheets (35 cals each, grab them at Asian grocery or online) 1/4 head iceberg lettuce, thinly shredded 1/4 head red cabbage, shaved very thin 2 Persian cucumbers, ribboned or thinly sliced 1 medium carrot, shaved 2 scallions, thinly sliced 2 jalapeños, thinly sliced Lots of fresh mint and/or cilantro To make the Chicken: 1.Add the chicken thighs to a bowl and drizzle with 1/2 tsp oil and 1 tbsp soy sauce. Season with salt, pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp smoked paprika, the juice of half a large lime, and 1/2 tbsp powdered monkfruit sweetener. Mix well, then pop in the oven at 400F for 32 mins, or air fry at 400F for 22 mins. How to Roll 1.Dip rice paper in warm water (just quick dunk, about 10 seconds max!). 2.Add the lettuce, cabbage, cucumber, carrot, scallions, herbs, and jalapeños, leaving space on the edges. 3.Top with sliced chicken. 4.Fold the bottom of the rice paper up, pull tight and tuck it in. 5.Fold in the sides, then roll tight, almost like a mini burrito. 6.Repeat until you are satisfied. This makes 8 rolls depending on how much you fill them up. Optional Creamy Bang Bang Sauce: 3 tbsp mayo 2 tbsp sriracha 1.5 tbsp unsweetened ketchup Juice of half a lime 1/4 tsp cayenne pepper 1/2 tsp paprika 1/2 tsp powdered monkfruit sweetener 2-3 tbsp water (optional, to thin) And if you make them, let me know on SHREDHAPPENS. . . . . . . #healthyrecipes #goodmoodfood #healthyfoodshare #whatsonmyplate - @ketorecipes