Chef Yollly
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Rice Wrap with Chicken
Quick Meals · 10 min
You're viewing a translation. Original:
11
steps
14
ingredients
1
like
Rice Wrap with Chicken
Quick Meals · 10 min
1 like
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
A crispy rice wrap on a thin egg base with chicken, avocado, and fresh vegetables. The filling is divided into separate sections, after which the base is folded into a compact multilayered triangle. A quick, bright, and hearty breakfast with a light yogurt-mustard sauce.
Kitchenware
Scales
Stove
Frying Pan
Ingredients
14 ingredients
Servings
1
380 kcal
Calories
31 g
Protein
17 g
Fat
27 g
Carbs
cooked chicken fillet
80 g
185 kcal · 20.5g protein · 12.2g fat · 0g carbs · per 100g
salad mix
15 g
17 kcal · 1.5g protein · 0.2g fat · 2.9g carbs · per 100g
avocado
35 g
160 kcal · 2g protein · 15g fat · 9g carbs · per 100g
tomatoes
50 g
18 kcal · 0.9g protein · 0.2g fat · 3.9g carbs · per 100g
cucumber
40 g
16 kcal · 0.7g protein · 0.1g fat · 3.6g carbs · per 100g
greek yogurt 2%
20 g
97 kcal · 9g protein · 5g fat · 3.6g carbs · per 100g
freshly squeezed lemon juice
3 g
22 kcal · 0.3g protein · 0.2g fat · 6.9g carbs · per 100g
dijon mustard
3 g
66 kcal · 4.1g protein · 4g fat · 4.3g carbs · per 100g
fine salt
0.4 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
pepper
NaN to taste
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
eggs
1 pc
155 kcal · 12.6g protein · 10.6g fat · 1.1g carbs · per 100g
olive oil
2 g
884 kcal · 0g protein · 100g fat · 0g carbs · per 100g
sesame seeds
2 g
573 kcal · 17.7g protein · 49.7g fat · 23.5g carbs · per 100g
rice paper
1 pc
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
Instructions
11 steps
Step 1
1 ingredient
Cut the cooked chicken fillet into small thin pieces.
cooked chicken fillet
Step 2
4 ingredients
Mash the avocado with a fork, leaving some texture. Slice the tomato thinly, and the cucumber into thin rounds. Rinse the salad mix and dry thoroughly.
salad mix
avocado
tomatoes
cucumber
Step 3
3 ingredients
For the sauce, mix Greek yogurt, Dijon mustard, and lemon juice until smooth.
Greek yogurt 2%
freshly squeezed lemon juice
Dijon mustard
Step 4
3 ingredients
Break the egg into a small bowl. Add 0.4 g of salt, a little black pepper, and lightly beat with a fork.
fine salt
pepper
eggs
Step 5
2 ingredients
Grease a non-stick pan with 2 g of olive oil and heat over low to medium heat. Pour in the egg and quickly spread it into a thin round layer about the size of the rice paper. Sprinkle with sesame seeds.
olive oil
sesame seeds
Step 6
1 ingredient
Immediately place a dry sheet of rice paper on top and gently press with a spatula. Cook for about 1–2 minutes until the egg sets and the rice paper bonds with the egg base.
rice paper
Step 7
Carefully flip the base so the rice paper side is down and cook for another 30–40 seconds. Do not overcook—it should remain flexible.
Step 8
Transfer the base to a board with the egg side facing up. Make one straight cut from the edge of the circle to the center, so the base can be conveniently divided into four sections.
Step 9
Distribute the filling: avocado on one section, cooked chicken fillet and some sauce on the second, salad mix and tomato on the third, cucumber and the rest of the sauce on the fourth. Do not place filling close to the edges.
Step 10
Starting from the section next to the cut, fold the base section by section, each time covering the next part. The result will be a compact multilayered triangle.
Step 11
Gently press the wrap, transfer to a plate, and optionally cut in half.
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