Weekly Recipe

Crunch Chicken & Veggie Naked Spring Roll

Ingredients

1 tablespoon extra virgin oil (EVOO)

2 1/2 cups shredded white cabbage

1/4 cup shredded carrots

1/4 red bell pepper, chopped

1/2 rib celery, finely chopped

1/2 cup cooked brown rice (optional)

1/4 cup cooked rotisserie chicken, skin and bones discarded

4 fresh mint leaves, coarsely chopped

Preparation

In a deep, medium skillet, heat the EVOO over medium-high heat.  Add the cabbage, carrots, bell pepper and celery and cook, stirring, until the vegetables have softened, about 5 minutes.  Add the brown rice, if using, and the chicken and cook until heated through, 1-2 minutes.  Stir in the mint and let cool!