Honey Sriracha Chicken Spring Rolls - this slow cooker dinner recipe uses rice paper wrappers and is not only gluten free but paleo and 21 day fix approved as well. | TheBewitchinKitchen.com

Slow Cooker Honey Sriracha Chicken Spring Rolls

Gluten free and paleo slow cooker recipe.
Course Main Course
Cuisine American
Keyword chicken spring rolls, honey sriracha
Prep Time 2 minutes
Cook Time 8 hours
Total Time 8 hours 2 minutes
Servings 8 servings
Calories 251kcal
Author Randa Derkson


  • 3 chicken breasts
  • 8 rice paper wrappers
  • 1/4 cup cashews
  • 1 red bell pepper sliced
  • 1/2 cup matchstick carrots
  • 1/2 cup honey
  • 2 tbsps Sriracha
  • 2 tbsps dried parsley
  • 1 tbsp coconut aminos soy sauce works but this is a little sweeter
  • 2 cloves garlic minced
  • Salt and pepper to taste


  • Add three chicken breasts to your slow cooker, cover and cook on low for 8-10 hours.
  • Remove chicken breasts, add to a bowl and shredded with two forks and cashews.
  • In a separate bowl add honey, sriracha, coconut aminos, parsley, salt, and pepper.
  • Pour the honey sriracha sauce over chicken and cashews and mix together. Taste and add more hot sauce if preferred.


  • One at a time, soak the rice paper in water for 10 seconds and lay out on a plate. Add a few carrots, red peppers and then layer the chicken on top of it. Finish with a few more vegetables and wrap like a burrito.


Serving: 1g | Calories: 251kcal | Carbohydrates: 32g | Protein: 21g | Fat: 4g | Cholesterol: 55mg | Sodium: 345mg | Potassium: 441mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1835IU | Vitamin C: 23.8mg | Calcium: 26mg | Iron: 1.5mg