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–+ servings
BBQ Chicken Summer Rolls

BBQ Chicken Summer Rolls with a Refreshing Peach Twist

Delight in these BBQ Chicken Summer Rolls packed with fresh ingredients and a unique peach vinaigrette, perfect for summer.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 35 minutes
Servings: 4 rolls
Course: Lunch
Cuisine: American, Asian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 large chicken breasts A hearty protein source, substitute with tofu for vegetarian.
  • 1/4 cup BBQ sauce Use your favorite brand or homemade.
  • 1 tbsp olive oil For grilling the chicken; avocado oil as a substitute.
  • 1 pinch salt Elevates flavors.
For the Summer Rolls
  • 10-12 large rice papers Homemade or store-bought.
  • 2 large avocados Sliced into strips, can substitute with hummus.
  • 2 large jalapeños Thinly sliced for spice, omit for milder taste.
  • 3 large Persian cucumbers Thinly sliced, substitute with regular cucumbers.
  • 1 cup fresh mint leaves Aromatic flavor, consider basil for variety.
  • 1 cup microgreens or spring mix Packed with nutrients; lettuce is a substitute.
For the Peach Vinaigrette
  • 1 large yellow peach Peeled and chopped, can substitute mango.
  • 1/4 cup olive oil For vinaigrette, sesame oil as a variation.
  • 1 tbsp honey Natural sweetener, maple syrup for vegan option.
  • 1 tbsp apple cider vinegar Can use rice vinegar as alternative.
  • 1 tsp Dijon mustard Adds depth; omit for a simpler flavor.

Equipment

  • grill or skillet
  • blender
  • shallow dish

Method
 

Cooking Instructions
  1. Prepare the Chicken: Slice chicken breasts in half to create cutlets, marinade with BBQ sauce for 10 minutes. Preheat skillet or grill pan over medium heat.
  2. Grill the Chicken: Drizzle olive oil in the pan and grill chicken for 4-6 minutes on each side until cooked through. Let rest before slicing.
  3. Prepare Rice Paper: Fill a shallow dish with warm water and dip rice paper for 30-40 seconds until slightly softened, then pat dry.
  4. Assemble Summer Rolls: Layer rice paper with microgreens, chicken, avocado, jalapeño, cucumber, and mint. Roll tightly.
  5. Make Vinaigrette: Blend peach, honey, olive oil, apple cider vinegar, Dijon mustard, and salt until smooth.
  6. Serve: Slice summer rolls if desired and serve with peach vinaigrette on the side.

Nutrition

Serving: 1rollCalories: 220kcalCarbohydrates: 28gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Prep vegetables ahead to save time. Serve rolls immediately for best texture and freshness.

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