Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 1 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • ½ tsp garlic powder
  • 8 sheets round rice paper wrappers
  • 2 cups shredded carrots
  • 2 cups thinly sliced cucumber
  • 2 cups shredded purple cabbage
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro sprigs
  • 4 leaves Romaine lettuce, cut into 4-inch strips
  • 3 tbsp powdered peanut butter
  • 1 tbsp sriracha
  • 1 tbsp lime juice
  • 1 tsp maple syrup
  • 2 tbsp warm water

Instructions:

  1. Heat a non-stick skillet over medium-high heat.
  2. Toss the sliced chicken breast with soy sauce, sesame oil, and garlic powder.
  3. Sauté for 5–7 minutes until the chicken is opaque and edges are lightly browned.
  4. Remove chicken from heat and let cool slightly to prevent the rice paper from steaming and tearing.
  5. Fill a shallow dish with lukewarm water.
  6. Submerge one rice paper sheet for exactly 3–5 seconds, then immediately lay it flat on a damp cutting board.
  7. Layer the wrap by placing a strip of Romaine lettuce on the outer edges and the rigid ingredients, such as chicken and carrots, in the center for structural stability.
  8. Add cucumber, purple cabbage, mint, and cilantro around the core.
  9. Tightly roll the rice paper using a tuck-and-tension system to ensure a professional seal.
  10. In a small bowl, whisk together powdered peanut butter, sriracha, lime juice, maple syrup, and warm water to create the dip.