Vietnamese-Style Grilled Chicken & Cabbage Salad Rolls

Ingredients

• 1 lb chicken breast, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1/2 teaspoon garlic powder
• 1/4 head of cabbage, thinly shredded
• 1 cup shredded carrots
• 1/2 cup chopped cucumber
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh basil
• Rice paper wrappers
• For the dipping sauce: 2 tablespoons peanut butter, 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 tablespoon water, 1/2 teaspoon sriracha (optional)

Instructions

1. In a bowl, combine soy sauce, honey, sesame oil, and garlic powder. Marinate chicken slices in the mixture for at least 15 minutes.
2. Grill or pan-fry the chicken until cooked through and slightly caramelized.
3. In a bowl, combine shredded cabbage, carrots, cucumber, mint, and basil.
4. Prepare the rice paper wrappers by dipping them in warm water for a few seconds until softened.
5. Lay a rice paper wrapper flat. Place a portion of the cabbage salad, followed by chicken slices, in the center.
6. Fold the sides of the wrapper over the filling, then roll it up tightly.
7. For the dipping sauce: Whisk together peanut butter, lime juice, soy sauce, water, and sriracha (if using).
8. Serve the rolls with the dipping sauce.