Light, fresh, and surprisingly filling. Juicy teriyaki-glazed chicken is wrapped with crisp veggies in soft rice paper for a balanced, protein-packed meal that’s easy to digest and perfect for lunch or a lighter dinner. 

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

288 kcal

32g protein

GROCERY LIST

• 1 lb chicken breast fillets
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder 
• 1/2 tsp onion powder
• 1 tsp chili powder
• 1/2 tsp smoked paprika 
• 1/2 fresh lemon juice
• 1 tsp mustard

Teriyaki Sauce

• 1/2 cup soy sauce (low sodium)
• Sesame seeds
• 1 teaspoon fresh ginger or ground
• 2 grated garlic cloves
• 2 chopped scallion sticks 
• 1 teaspoon honey 
• 1/2 teaspoon chili flakes / sriracha.

DIRECTIONS

1. Cook the chicken - Slice chicken into strips. Sauté until golden, then glaze with teriyaki sauce and let it get sticky and caramelized.

2. Make the carrot salad - Toss shredded carrots with soy sauce, sesame oil, and a splash of acid. Taste and adjust — it should be savory and bright.

3. Soften the rice paper - Dip each sheet in warm water OR egg for a few seconds until pliable.

4. Assemble - Layer chicken, carrot salad, and herbs. Roll gently but tightly. (See video for reference)

5. Air Fry- 390 degrees for 10-12 minutes flipping halfway

Tip:

Best time to fold toppings in rice paper is 10-20 seconds after dipped in moisture

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