Ingredients
- 2 cooked chicken breasts, shredded
- 2 tbsp fajita seasoning
- 6 spring roll wrappers
- 1 small handful coriander sprigs
- 4 large leaves iceberg lettuce
- ¼ white cabbage, finely shredded
- ½ avocado, finely sliced
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 3 salad onions, sliced lengthways
- 1 carrot, cut to matchsticks
- 3 tbsp sweetcorn
- 1 jalapeno, sliced
- 4 tbsp salsa, to dip
Method
Step 1
Tip the chicken into a bowl and toss with the seasoning.Step 2
Make sure all of the other fillings are prepared and ready to use.Step 3
Pour freshly boiled water in a wide, shallow bowl large enough to fit the spring roll wrappers. Then set aside to cool for a few mins.Step 4
Soak one wrapper for a few mins then transfer to a large chopping board. Soak a second and put on the chopping board, overlapping the first wrapper by a few cms, repeat with a third and lay over so all 3 overlap slightly, creating a triangle.Step 5
Add a few coriander sprigs to the wraps, so you can see these once rolled up. Set 2 lettuce leaves in the centre of the wraps then add half of the fillings. Carefully fold over the sides then roll up to make a giant roll. Repeat with remaining ingredients.Step 6
Slice in half to serve with dipping sauce on the side.