• Heat grill and season chicken with your choice of seasoning, I used the Weber Bold Chipotle.
• Add the chicken to the grill, grill about 6-7 minutes on each side or until juices are running clear and chicken has reached an internal temperature of 165 degrees. Remove chicken from grill, set aside to cool.
• Chop up other ingredients and set them aside.
• Slice or chop chicken and set in a bowl.
• Prepare rolls. Using a dinner sized plate, fill with water. Dip both side of the Spring Rolls Skins in the water, moderately soaking, I press it down in the water. Remove from water and set on counter, it may take a minute or two to soften up.
• In the center of the wrap, place one lettuce leaf, 2 red pepper slices, 2 yellow pepper slices, about 1 tablespoon fresh cilantro, diced jalapeno and about 1/4 of a cup of chicken.
• Roll up the wrapper tightly. To easily do this gently pull up the bottom of the roll and roll over the filling. Then, roll the rest of the wrap over it, tucking in the filling as you go. Just like you do a burrito. Make sure it is tightly wrapped though, makes it easier to eat and keeps all of the ingredients from falling out when you take a bite.
• Repeat with remaining ingredients. Place on serving plate, cut the rolls in half and top with left over cilantro and tomatoes if you would like. Serve with Creamy Cilantro Avocado Dressing, recipe below.
• Serve immediately or place in the refrigerator until ready to do so.

Creamy Cilantro Avocado Dressing

• Blend all of the ingredients for the dressing in a blender until smooth. Serve immediately or refrigerate until ready to use. It will last 3 days refrigerated.