High Protein Lattice Wrap
High Protein Lattice Wrap
Ingredients
For the Marinated Chicken
- 2 chicken thighs
- 1 teaspoon salt
- 1 tablespoon gochujang
- 1 teaspoon brown sugar
- 1/2 tablespoon soy sauce
- as needed Sriracha, for drizzling (optional)
For the Wraps
- as needed lettuce
- 1 carrots, julienned
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 cucumber, julienned into sticks
- 8 rice paper
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon brown sugar
- 1 teaspoon chili oil
- 1/2 teaspoon sesame seeds, (optional)
Instructions
- 1
Place the chicken thighs in a medium bowl. Add the salt, 1 teaspoon brown sugar, gochujang, and 1/2 tablespoon soy sauce. Mix all the ingredients thoroughly with your hands, ensuring the chicken is well coated. For a leaner option, chicken breast can be used instead of thighs.
⏱️ 5 min
- 2
Preheat your air fryer to 375°F (190°C). Place the marinated chicken thighs in the air fryer basket in a single layer. Air fry for 15-20 minutes, flipping halfway through, until the chicken is cooked through, glazed, and has a reddish-brown, glossy finish. Cooking time may vary based on air fryer model and chicken thickness.
⏱️ 20 min•🌡️ 375
- 3
Once cooked, transfer the chicken thighs to a cutting board and let them rest for a few minutes. Then, slice the chicken into strips.
⏱️ 5 min
- 4
Prepare the dipping sauce by combining 2 tablespoons soy sauce, vinegar, 1 teaspoon brown sugar, chili oil, and optional sesame seeds in a small bowl. Stir until the sugar is dissolved.
⏱️ 3 min
- 5
To assemble the wraps, fill a shallow dish with warm water. Take two rice papers and briefly dip them in the warm water until pliable (about 15-20 seconds). Lay the softened rice papers flat on a clean, damp surface, slightly overlapping to form a larger surface.
⏱️ 5 min
- 6
Lay a bed of lettuce on the wet rice papers. Arrange julienned carrots, red bell pepper, green bell pepper, and cucumber sticks on top of the lettuce.
⏱️ 3 min
- 7
Place a portion of the sliced chicken strips over the vegetables. Drizzle a small amount of Sriracha sauce over the chicken and vegetables for added spice, if desired.
⏱️ 2 min
- 8
Add another layer of lettuce on top of the chicken and Sriracha. Carefully roll the rice paper wrap, folding in the sides first, then rolling tightly from the bottom up. Work quickly to prevent the rice paper from sticking to the board.
⏱️ 2 min
- 9
Repeat steps 5-8 for the remaining wraps. Once all wraps are assembled, cut each finished wrap in half diagonally.
⏱️ 5 min
- 10
Serve the high protein lattice wraps immediately with the prepared dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Lattice Wrap
For the Marinated Chicken
- 2 chicken thighs
- 1 teaspoon salt
- 1 tablespoon gochujang
- 1 teaspoon brown sugar
- 1/2 tablespoon soy sauce
- as needed Sriracha, for drizzling (optional)
For the Wraps
- as needed lettuce
- 1 carrots, julienned
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 cucumber, julienned into sticks
- 8 rice paper
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon brown sugar
- 1 teaspoon chili oil
- 1/2 teaspoon sesame seeds, (optional)
Instructions
- 1
Place the chicken thighs in a medium bowl. Add the salt, 1 teaspoon brown sugar, gochujang, and 1/2 tablespoon soy sauce. Mix all the ingredients thoroughly with your hands, ensuring the chicken is well coated. For a leaner option, chicken breast can be used instead of thighs.
⏱️ 5 min - 2
Preheat your air fryer to 375°F (190°C). Place the marinated chicken thighs in the air fryer basket in a single layer. Air fry for 15-20 minutes, flipping halfway through, until the chicken is cooked through, glazed, and has a reddish-brown, glossy finish. Cooking time may vary based on air fryer model and chicken thickness.
⏱️ 20 min•🌡️ 375 - 3
Once cooked, transfer the chicken thighs to a cutting board and let them rest for a few minutes. Then, slice the chicken into strips.
⏱️ 5 min - 4
Prepare the dipping sauce by combining 2 tablespoons soy sauce, vinegar, 1 teaspoon brown sugar, chili oil, and optional sesame seeds in a small bowl. Stir until the sugar is dissolved.
⏱️ 3 min - 5
To assemble the wraps, fill a shallow dish with warm water. Take two rice papers and briefly dip them in the warm water until pliable (about 15-20 seconds). Lay the softened rice papers flat on a clean, damp surface, slightly overlapping to form a larger surface.
⏱️ 5 min - 6
Lay a bed of lettuce on the wet rice papers. Arrange julienned carrots, red bell pepper, green bell pepper, and cucumber sticks on top of the lettuce.
⏱️ 3 min - 7
Place a portion of the sliced chicken strips over the vegetables. Drizzle a small amount of Sriracha sauce over the chicken and vegetables for added spice, if desired.
⏱️ 2 min - 8
Add another layer of lettuce on top of the chicken and Sriracha. Carefully roll the rice paper wrap, folding in the sides first, then rolling tightly from the bottom up. Work quickly to prevent the rice paper from sticking to the board.
⏱️ 2 min - 9
Repeat steps 5-8 for the remaining wraps. Once all wraps are assembled, cut each finished wrap in half diagonally.
⏱️ 5 min - 10
Serve the high protein lattice wraps immediately with the prepared dipping sauce.