BBQ Chicken Summer Rolls {Gluten Free + High Protein}

For the BBQ Sauce: Combine all sauce ingredients into a pot and bring to a boil on high heat, stirring constantly. Boil for 1 minute. Then, reduce the heat to medium low and simmer until the sauce is thick and reduced, about 1 hour. Make sure to stir the sauce every so often. To Cook the Chicken: While the sauce cooks, bring a large pot of salted water to a boil. Add in the chicken and boil until it is no longer pink inside, about 10-15 minutes. While the chicken boils, spray a grill pan with cooking spray and heat it on high heat. Add in the sliced peppers and cook until charred, stirring occasionally. Transfer to a small plate. Once the pepper is cooked, add the corn into the hot grill pan and cook until charred, which only takes about 1 minute. Transfer to a small bowl. For the Filling: In a separate medium bowl, stir together the grated carrots, cilantro and green onion. Squeeze the lime into the mixture, along with a pinch of salt, and stir until combined. Transfer the cooled chicken to a cutting board and shred with two forks. Place the chicken into a small bowl. Additionally, place the pineapple into a small bowl. Prepare you work station by laying out a damp tea towel, and placing all the ingredients around, so you’re ready to work quickly once you get rolling. Additionally, fill a large rimmed plate with warm water, and place it onto your station. To Assemble: Submerge one rice paper wrap into the warm water until it’s soft and pliable, about 30-45 seconds. GENTLY transfer it to your damp towel-covered work station and lay it out flat. Place one lettuce leave in the center of the wrap, leaving a perimeter of space around the leaf so you can roll it later. Lay 2 pieces of pepper in a line on top of the lettuce. You want the line going horizontally across the roll, not vertically. Spread 2 heaping tablespoons of the carrot mixture, then 1 tablespoon of the corn mixture on top of the pepper. Spread 1 Tablespoon of shredded chicken on top of the veggies, and line 3 pineapple chunks on the side of the chicken (not on top of it.) Roll the wraps by folding the bottom of the wrapper over the filling. Then, hold the whole thing firmly in place, and fold in the sides. Then, hold all the folds in place and roll the whole thing horizontally, from bottom to top, keeping it all tight and tucked in. Repeat with remaining wraps. Serve with the BBQ sauce to dip and DEVOUR.