Ingredients

• 2 thin chicken breasts
• 1 cup mini shrimp
• 1 cup micro greens
• 1 red pepper, sliced in thin strips
• 1 cup shredded carrots
• 2 mini cucumbers (or 1 large cucumber) peeled and sliced into 3 inch long, thin strips
• 2 cups arborro rice
• 2 tbs olive oil
• Organic blue and pink food dye

Steps

1. Add 1 tbs oil to a pan and raise to medium/ low heat – add chicken – cook for 5 minutes on each side
2. Add 1 tbs oil to a pan and raise to medium/low heat- add shrimp- cook for 5 minutes on each side
3. Slice shrimp in half, set aside
4. Slice chick into thin strips, set aside
5. Add two cups of water and 1 cup of rice to a pan, cook on medium high for 10-15 minutes, stirring occasionally until cooked – separate rice into 2 half’s – add pink dye to one half and blue to the other and mix
6. Lay out ingredients (red pepper, sliced cucumber, micro-greens, chicken and shrimp, shredded carrot and color rice
7. In dish, add warm water and set down next to ingredients
8. Dip rice paper into warm water on each side for 5 seconds each and lay on flat surface or dish (if you find the paper is sticking to surface- dip a paper towel in olive oil and rub against the surface before laying the rice paper down)
9. Sprinkle microgreens evenly across the rice paper and add rice on top- add other ingredients as you like to the center
10. Wrap rice paper like a burrito or sandwich and serve with soy sauce!