| Chicken Salad Ingredients: Cooked chicken, diced Red onion, diced Celery, diced Mayonnaise or alternative (try mashed avocados or cashew mayo) Curry powder (just a pinch) Cilantro Salt and Pepper |  |
Mix chicken and mayo (or alternative) together and add diced red onion and celery for some crunch. Stir in your curry powder of choice. I added a very small amount, probably ¼ tsp and it was just enough to hint at a curry flavor without being overpowering. Chop some cilantro and toss it in with some salt and pepper.
 | Rice paper wraps: may look intimidating but they are so easy. Soak 1 wrap in warm water (doesn’t have to be boiling) for 5 seconds. Then just take it out and lay on your plate. DONE. The rice paper is very thin and has little flavour, but it’s a quick and easy way to wrap up your favourite sandwich fillings. |
Spoon your chicken salad onto the wrap and top with sliced avocados, spinach, grated carrots, peppers, whatever you have available. Fold the top and bottom of the wrap in and then roll lengthwise until snug. Eat, enjoy, and feel pretty impressed that you finally used the rice paper that’s been sitting in your pantry for 6 months.
Can also try with egg salad, tuna, or turkey.
Happy (gluten free) Eating!
Katie
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