Gluten-Free Asian Chicken Club Wrap
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You’ll Need
- 1 Tbsp soy sauce (Not all soy sauces are gluten-free. Please check your labels carefully before using.)
- 1 Tbsp maple syrup
- ¼ tsp Chinese five-spice powder
- 6 slices bacon
- 1 package (at least 12) rice paper rolls
- Romaine lettuce leaves
- 2 cups sliced, cooked chicken breasts
- 1 medium tomato, seeded and sliced into ¼” strips
- Fresh cilantro
- Optional: mayonnaise, soy sauce, hoisin sauce, peanut sauce or any Asian-style dipping sauce
Prep and Cook
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil and place the strips of bacon on top, evenly spaced apart. Whisk together the soy sauce, maple syrup and Chinese five-spice powder, and brush the mixture over the bacon strips. Bake for 15–20 minutes or until the bacon is cooked through and slightly crisp. Remove the baking pan from the oven and allow to cool completely.
- Fill a large bowl with warm water. Gently dip the rice paper rolls in the water for 15–30 seconds, until thoroughly damp and starting to soften. Place the rice paper roll on a counter or ceramic plate and top with the fillings.
- Starting with the side that’s closest to you, place a piece of lettuce on first ½ of the rice paper roll. Add half a slice of bacon, some of the chicken, a few slices of tomato, the other half of the bacon and fresh cilantro, if desired.
- Start rolling the wrapper around the fillings and away from your body, tucking and rolling as you go. If you want the ends sealed, fold in the sides after the first full wrap of the roll, before continuing. Serve immediately with some mayonnaise or Asian dipping sauce, or cover with plastic wrap and store in the fridge for up to 3 hours.
