Bring a medium saucepan of water to the boil over high heat. Add chicken and reduce heat to medium. Cook for 15 minutes or until cooked through. Set aside to cool slightly. Transfer chicken to a board. Using 2 forks, roughly shred chicken.
Fill a large bowl with lukewarm water. Soak 1 rice paper sheet in water for 10 seconds, remove and place on a board. Top with one-sixth each of the chicken, cabbage, carrot and cucumber. Roll, tucking in sides, to form a rice paper roll. Repeat with remaining rice paper, chicken and vegetables. Cover and refrigerate until ready to pack in lunch boxes.
Place 3 halved rice paper rolls in each lunch box with kiwifruit and yoghurt topped with sultanas.