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🍽️ Crispy Chicken Wraps in Rice Paper

460 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets (120 g each, with skin)
• salt
• pepper (from the mill)
• 4 tbsp soybean oil
• 1 mango
• 6 chili peppers
• 6 spring onions
• 0.5 handful mint
• 4 large sheet rice paper
• 4 tbsp mango chutney

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the fillets with salt and pepper to taste.
4. 4. Heat oil in a frying pan.
5. 5. Fry the chicken in the pan for 3 to 4 minutes on each side.
6. 6. Remove the meat from the pan once it is lightly browned.
7. 7. Let the meat rest briefly.
8. 8. Cut the cooked chicken into thin strips.
9. 9. Peel the mango.
10. 10. Carefully cut the flesh away from the pit.
11. 11. Cut the mango flesh into strips.
12. 12. Rinse the chilies under running water.
13. 13. Remove the seeds from two of the chilies.
14. 14. Cut the flesh of the seeded chilies into strips.
15. 15. Wash the spring onions.
16. 16. Trim the ends of the spring onions.
17. 17. Cut the spring onions diagonally into pieces about 10 centimeters long.
18. 18. Rinse the mint.
19. 19. Shake the mint dry.
20. 20. Chop the mint finely.
21. 21. Fill a shallow bowl with water.
22. 22. Ensure the bowl is slightly larger than the rice paper sheets.
23. 23. Place a kitchen towel next to the bowl.
24. 24. Have a second kitchen towel ready.
25. 25. Dip one rice paper sheet individually into the water.
26. 26. Let the sheet soak in the water for about 1 minute.
27. 27. Carefully lay the soaked sheet on the first towel.
28. 28. Pat the sheet dry with the second towel.
29. 29. Place the chicken strips on the rice paper.
30. 30. Add the mango strips.
31. 31. Add the chili strips.
32. 32. Add the spring onion pieces.
33. 33. Add the chopped mint.
34. 34. Add some chutney over the filling.
35. 35. Roll up the rice paper.
36. 36. Ensure the filling is allowed to peek out from the top of the roll.
37. 37. Arrange the finished rolls in glasses.
38. 38. Serve the rolls with a pineapple dip.

Nutrition per serving

• kcal: 460
• Protein: 32 g · Fett/Fat: 24 g · Carbs: 34 g