Chicken Rice Paper Wraps

You may remember my gluten-free pastry recipe made with rice paper. I had shared it to give rice paper pastries, which had become quite popular on social media, a try. I enjoyed it the first time I made it and thought I would make it again, but instead of repeating the same thing, I wanted to use the rice papers I had on hand for a better purpose and share a new recipe. This time, I made a chicken-filled version that can be served more as a main dish.

Don’t let me calling it wrap mislead you. In fact, this recipe is more like a way to serve soy-sauce chicken in one piece. Think of it as transforming a dish that normally needs to be eaten with a fork, like at work, into something you can eat with your hands. Because the rice paper really has no role other than to wrap the chicken and vegetables. It doesn’t add flavor or any meaningful texture. Freshly cooked, it’s somewhat crispy, but it softens quickly.

It might sound like I didn’t like the dish and am criticizing it, but my real aim is to help you understand the recipe well and make it with the right expectations so that you don’t end up disappointed. Otherwise, soy-sauce chicken with vegetables is delicious whether or not it’s wrapped in rice paper.

That said, chicken rice paper wrap is light, practical, and perfect for those who want to try different flavors. Especially making wraps with rice paper is easier compared to traditional phyllo dough, while also offering a gluten-free alternative. That’s why this recipe is also ideal for anyone looking for gluten-free pastry options.

The filling, made with chicken, fresh vegetables, and soy sauce, gives it a balanced and flavorful taste. Since it contains colorful vegetables like zucchini, carrot, and red bell pepper, it is both visually appealing and rich in vitamins. And since it is pan-fried with only a small amount of oil, it is also quite light.

In Turkish cuisine, chicken pastry recipes are usually prepared with traditional yufka, like in my chicken borek recipe, or with puff pastry, like in my crispy chicken talaş böreği recipe. However, using rice paper adds a unique touch to this recipe.

Rice paper, widely used in Asian cuisine, has a thin structure that easily softens and becomes pliable when soaked in water. It is even easier to handle than you might think. The only downside is that it sticks easily to dry surfaces. So when shaping or setting them aside, always place them on a wet surface or plate.

Once softened, the pre-cooked chicken-and-vegetable filling is wrapped in the soaked rice paper and lightly pan-fried. This way, the wraps are crispy on the outside (at least at first) and soft on the inside. You can serve them with a light salad or a sauce like remoulade to turn them into a complete meal.

Chicken rice paper wraps are not only great for dinners but can also be an eye-catching option for entertaining guests. They’re not too far from traditional flavors, yet they also offer something different for those seeking novelty. If you enjoy experimenting with new recipes in your kitchen, you might want to give this one a try.

Enjoy...

Bon appétit...