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.
Sun-dried tomatoes add quick, inexpensive color and savory sweetness to our creamy thyme and mushroom sauce, while fragrant rosemary perks up our earthy sweet potato and onion toss. One serving of this meal provides more than half of your daily value of protein. Your body needs protein to build and repair cells and muscles, and it's also needed to maintain the health of your hair and nails.
Rich ricotta- and chicken-stuffed individual rolls make for a delicious dinner, or an easily transportable lunch. Frozen spinach can be quite watery once thawed, so drain it well and squeeze out any excess water before using. For faster prep, poach and shred the chicken breasts up to 2 days ahead and store in an airtight container until you’re ready to make the rolls.