For the Garlic Chicken Spring Rolls
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• 1/8 tsp garlic powder
• 1 cup cooked quinoa (optional) 1 cucumber, thinly sliced
• 6 leaves fresh iceberg lettuce
• 6 rice spring roll papers
For the Dipping Sauce:
• 1 avocado, pitted and peeled
• 1/2 cup plain greek yogurt
• 1 cup unsweetened almond milk 1 cilantro bunch
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1 tbsp lime juice

For the Garlic Chicken Spring Rolls
1. Cook the chicken in olive oil over medium-high heat and season with sea salt, ground black pepper, and garlic powder. Once fully cooked, remove from heat, allow to cool, and dice.
2. Dip one sheet of rice paper in warm water for about 3 to 4 seconds or hold under running water, until the paper becomes fully moistened with water. Lay the wrapper onto a clean, flat work surface.
3. Near the bottom and in the center of your prepped spring roll wrapper, lay out the cucumber, iceberg lettuce, and diced chicken (and optional quinoa).
4. Fold the bottom over the fillings, then fold the uncovered sides inward, then tightly roll the wrapper all the way, as tightly wrapped as possible. Then repeat with the remaining ingredients.
For the Avocado Cilantro Dipping Sauce:
1. In a food processor or blender, combine avocado, greek yogurt, almond milk, cilantro, garlic powder, sea salt, and freshly squeezed lime juice.
2. Blend together until smooth. You can add a little more almond milk if it’s too thick.