Ingredients
For The BBQ Sauce:
- 1 cup tomato sauce
- 1/2 cup pineapple juice
- 1/2 cup water
- 1/4 cup coconut sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon fresh garlic minced
- 1 tablespoon tomato paste
- 1/2 tablespoon Worcestershire sauce
- 2 teaspoons sriracha chili sauce
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon Hickory liquid smoke
- 1 pinch black pepper
For The Rolls:
- 4 ounces chicken breast
- 1 medium red bell pepper thinly sliced
- 1/2 cup corn thawed if frozen
- 1 cup carrot grated, about 2 medium carrots
- 1/2 cup fresh cilantro roughly chopped
- 1/4 cup green onion plus 2 tablespoons, sliced
- Juice from small lime
- Salt to taste
- 1 cup pineapple chunks
- 2 small head Boston lettuces separated into leaves
- 8 rice paper wrappers
Instructions
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. Place the pineapple into a small bowl.
- Prepare your workstation by laying out a damp tea towel and placing all the ingredients around, so you’re ready to work quickly once you get rolling. Fill a large, rimmed plate with warm water and place it at 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 workstation and lay it out flat.
- Place one lettuce leaf 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.
- 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 one side of the wrapper over the filling. Then, hold the whole thing firmly in place, and fold in the top and bottom. Then, hold all the folds in place and roll the whole thing horizontally, keeping it all tight and tucked in. Repeat with remaining wraps.
- Serve with the BBQ sauce to dip and enjoy!
