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5 from 1 vote

Chicken, Avocado and Mango Rolls

Prep Time15 mins
Total Time15 mins
Course: Dairy Free, Grain Free, Gluten Free, Dairy Free, Paleo, Whole30, Nut Free, Refined Sugar Free, SCD Legal, Grain/Gluten Free, Paleo, Specific Carbohydrate Diet Legal


For the Rolls

  • 1 Daikon Radish
  • 1/2 cup shredded chicken
  • 1/2 cucumber cut into thin strips
  • 1 Mango cut into thin strips
  • 1/2 red onion cut into thin slices
  • 1/4 cup cilantro roughly chopped
  • 1/2 avocado cut into thin strips
  • 1 lime
  • 2 tbsp chopped cashews or almonds

For the Sauce

  • 3 tbsp almond butter or cashew butter
  • 1 tbsp sesame oil
  • 2 tsp coconut aminos
  • 3 tbsp orange juice
  • 2 tsp lime juice
  • 1 inch piece of fresh ginger


  • To make the sauce, place all of the ingredients listed above in a blender and pulse until well combined. You may want to add more orange juice depending on desired consistency. This sauce can be made up to 2 days ahead and stored in a sealed container in the fridge. Place in the fridge while you prepare the rolls. 
  • Wash the Daikon Radish and peel the outer skin off using a vegetable peeler
  • Using a cheese slicer (or mandoline) cut thin strips running all the way down the length of the radish. After a few slices, flip the radish over and continue slicing on the other side Depending on the length of the Daikon each strip should make two rolls
  • To assemble the rolls, lay one strip of the radish on a board with the wider end facing you. Place a piece of chicken, mango, cucumber, red onion, avocado, a sprinkle of cilantro and chopped nuts on the wrap and then roll everything up ensuring you press down and keep the rolls tight. Repeat with the remaining rolls
  • Before serving the rolls sprinkle them with chopped cilantro and chopped nuts and serve alongside the dipping sauce. Enjoy!