2 Chicken Breasts 1/3 Cup of Plain Yogurt 1/4 Cup of Peanut Butter* 1 Clove of Garlic, Minced 3 Tbsp of Soy Sauce 1/2 tsp of Curry 1 Tbsp of Fresh Ginger, Chopped 1 Tbsp of Fresh Cilantro 1 Lime, Juiced 1/2 tsp of Sesame Oil 1 Cup of Sushi Rice, Cooked up 1 Carrot, Cut up in Thin Sticks 6-8 Sprigs of Cilantro 1 Pkg of Rice Paper Soy Sauce for Dipping *If you are using peanut butter sans sugar, add in 1 tsp of sugar to your mix as well.

First up, grab your chicken breasts and pound them down to about 1/4" thickness. Now grab a bag, a bowl, a bucket, whatever your preference, and throw into it your yogurt, peanut butter, garlic, soy sauce, curry, ginger, cilantro, lime juice, sesame oil and, if you're using it, your sugar. Mix it up well and add in your chicken. Throw your chicken in the bag and let it marinate for at least two hours. When it's ready to go, fire up your grill or saute pan and cook it up.

Now, grab your favorite "skinny" cookie cutter; Nick chose a shark, and cut out your chicken shapes.

Grab a sheet of your rice paper and wet it down for one to two seconds to get it soft. Throw a couple spoonfuls of rice on to your paper and then lay a sprig of cilantro on top of it. Next up, add on your slices of carrot. Now, fold up the edges of your paper over the rice and then place the chicken cut out on top.

Close your roll up, grab a dipping dish of soy sauce and get ready to enjoy a truly kid friendly treat!