Crispy chicken Caesar rice paper wrap

Ingredients

• 300 g free-range chicken breasts
• 6 pieces round rice paper sheets
• 180 g fresh romaine lettuce
• 120 g Caesar dressing
• 50 g block of Parmesan cheese
• 40 g plain croutons
• 1 clove fresh garlic
• 1 piece unwaxed lemon
• 2 tbsp extra-virgin olive oil
• 1 tsp sweet smoked paprika
• 2 pinches ground black pepper
• 2 pinches fine salt

Method

1. Prepare the chicken: pat the chicken breasts dry and season with salt, pepper, smoked paprika, finely grated garlic, a touch of lemon zest, and part of the olive oil. Massage to coat evenly until the surface turns glossy and lightly orange.
2. Cook the chicken: heat a skillet over medium-high heat with a drizzle of oil to about 355 °F (180 °C). Add the chicken as soon as it sizzles gently and continuously. Sear undisturbed for 4 to 5 minutes until a deep golden crust forms, flip, then reduce the heat to medium (around 320 °F / 160 °C) and cook for 5 to 6 minutes more, until an instant-read thermometer registers 165 °F (74 °C) in the thickest part and the juices run clear.
3. Let the chicken rest off the heat for 5 minutes under an inverted plate. Resting allows the juices to redistribute; the meat should cool to around 120 °F (50 °C) before slicing so it does not wilt the greens.
4. Prepare the Caesar filling: wash and thoroughly dry the romaine lettuce. Complete drying is essential: damp leaves will make the rice paper soggy. Slice the romaine into wide ribbons, grate part of the Parmesan, and shave a few curls for the garnish.
5. Slice the rested chicken into neat strips about 1/2 inch (1 cm) thick. Toss the romaine with just enough Caesar dressing to coat the leaves; they should look glossy, not drenched. Add the grated Parmesan and lightly crushed croutons.
6. Set up your assembly station: fill a wide shallow dish with lukewarm water (about 95 °F to 105 °F / 35 °C to 40 °C), place a clean, slightly damp kitchen towel alongside, and keep the skillet ready to heat. Work quickly with the rice paper: oversoaked sheets tear and stick easily.
7. Hydrate a sheet of rice paper by dipping it into the warm water for 5 to 8 seconds, then lay it flat on the damp towel. It should still feel slightly firm and translucent; it will finish softening as you add the filling.
8. Assemble a wrap: place a portion of the dressed Caesar salad in the center, top with warm chicken slices, shaved Parmesan, and a squeeze of lemon juice. Fold the bottom edge up over the filling, fold in the sides, and roll tightly without tearing. Keep the filling compact so the wrap sears evenly.
9. For a sturdier, crunchier crust, wrap each roll in a second sheet of rice paper dipped in water for 5 seconds. Smooth it down with your fingers to push out air bubbles, ensuring the edges seal flat without bulky seams.
10. Sear the wraps: heat the skillet with the remaining olive oil over medium heat (around 340 °F / 170 °C). Place the wraps seam side down. Cook for 2 to 3 minutes until the bottom turns golden, blistered, and audibly crackles, then flip carefully with a thin spatula.
11. Finish crisping: continue cooking the remaining sides over medium heat for 3 to 4 minutes total, turning regularly. The wrap is ready when the crust sounds hollow and dry when tapped with a spatula, with no soft or sticky spots, and the sides feel rigid.
12. Let cool and rest for 1 minute on a cutting board to set the crust, then slice the wraps diagonally in half with a sharp knife without crushing. Scatter with shaved Parmesan, finish with a squeeze of lemon juice, and serve immediately.

Nutrition

Per serving

Energy

997.1 kcal

Protein

51.38 g

Carbohydrate

47.33 g

Fat

65.03 g

Fibre

5.55 g

Calcium

311.19 mg

Iron

2.17 mg

Magnesium

45.72 mg