4 oz cooked boneless, skinless chicken breast, shredded
1 cup bean sprouts
2 cups shredded red cabbage
8 fresh basil leaves
In a heat-proof bowl, add mushrooms and cover with boiling water. Let stand for 5 minutes. Using a slotted spoon, scoop out mushrooms and finely slice. Discard water.
Cover a small tray with wax paper or parchment. Fill a large bowl with warm water. Dip 1 round rice paper in water until just softened and pliable, 8 to 10 seconds. Lay flat on a wooden cutting board. In a row in the center, place one-quarter each of chicken, mushrooms, bean sprouts, cabbage and basil, leaving a 2-inch border. Fold in sides, then roll forward tightly and lay on prepared tray. Repeat with remaining ingredients. Slice each roll in half before serving.
Giving up gluten doesn’t have to mean saying goodbye to your favorite foods like pizza. Here, we show you how to make your own crust using quinoa as a base, and we’ve piled heaps of mushrooms, cheese and chicken on top for a pizza that’ll beat any delivery joint's.
Coconut milk and fresh basil lend Thai-inspired taste to this all-American classic. Simmering the corn cobs with the broth after you remove the kernels is the secret for adding tons of flavor at no extra cost! To toast the coconut flakes, simply add them to a dry skillet on medium heat, stirring occasionally, until golden.