1 Prepare the jalapeno salsa- Preheat the oven to 425 F. Slice the onion and cut the jalapeno in half. Add them to a baking tray with a little olive oil and salt. Roast on 425 F for about 12-15 minutes until charred. You can also set them under the broiler for 5-6 minutes to char, just be sure to watch them carefully.
3 Add the roasted jalapeno and onion to a blender with the avocado, lime juice, cilantro and salt & pepper. Add 3/4 cups of the water and blend everything until smooth. Add more water as needed to thin, and adjust salt & pepper to taste.
4 Prepare the chicken- for thicker breast pieces, I suggest slicing in half. Season the chicken breast with the garlic powder, salt & pepper, lemon juice and olive oil. Heat a grill pan or skillet on medium head and drizzle in an extra 1-2 tbsp of olive oil. Grill the chicken for about 6-8 minutes per side, depending on the thickness.
5 While the chicken cooks, prepare the vegetables. Thinly slice the avocado, peppers, carrots and cucumbers. Shred your cabbage and slice the avocado.
6 Once the chicken is cooked, slice into strips.
7 Prepare the rice paper by filling a shallow plate or wide bowl with warm water. Dip the rice paper into the water bowl for about 30-40 seconds, rotating it to cover all sides. The rice paper should still hold its form slightly, and not be too sticky. Place it onto a cutting board or flat surface, and pat it dry with a towel or paper towel.
8 Begin filling the rice paper with your greens, sliced chicken, avocado, and veggies. Fold the bottom of the rice paper over the fillings, then fold in each side over the center and roll. Repeat with remaining filling.
9 Serve fresh with the jalapeno salsa
