Ingredients:

  • 2 large Boneless, Skinless Chicken Breasts (350g total)
  • 1 Tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Sea Salt & Black Pepper, to taste
  • 12 sheets 8-inch Rice Paper Wrappers (Banh Trang)
  • 1 small head Butter or Cos Lettuce, leaves separated
  • 1 cup Ripe Strawberries, thinly sliced (150g)
  • 1 large English Cucumber, julienned
  • 1/2 cup Fresh Mint Leaves, packed
  • 1/4 cup Fresh Basil Leaves, packed (optional)
  • 1/4 cup High-Quality Balsamic Vinegar
  • 1 Tbsp Honey or Maple Syrup
  • 1 Tbsp Fresh Lime Juice
  • 1 tsp Low-Sodium Soy Sauce
  • 1 Tbsp Water (to thin)
  • 2 Tbsp Fresh Mint, finely chopped (for sauce)

Instructions:

  1. Prepare and Season the Chicken: Pat the chicken breasts dry. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper.
  2. Grill: Preheat grill or grill pan to medium-high heat. Cook the chicken for 5–7 minutes per side, until the internal temperature reaches 165°F (74°C).
  3. Rest and Slice: Remove chicken and allow it to rest for 10 minutes. Slice thinly into finger-length strips suitable for the rolls.
  4. Prepare the Dipping Sauce: In a small bowl, whisk together the balsamic vinegar, honey/maple syrup, lime juice, soy sauce, and water until fully combined. Stir in the finely chopped fresh mint. Taste and adjust sweetness or acidity if needed.
  5. Prepare Rolling Station: Prepare the cucumber and strawberries. Set up a clean, damp cloth or a slightly dampened cutting board as your rolling surface. Fill a shallow dish with warm (not hot) water.
  6. Soak Paper: Dip one rice paper wrapper briefly into the warm water (10–15 seconds). It should still feel slightly firm when removed.
  7. Layer Base: Lay the wrapper flat. Place a single lettuce leaf about 1 inch (2.5 cm) from the bottom edge.
  8. Add Filling: Layer 2–3 slices of grilled chicken, a small line of cucumber, 3–4 strawberry slices, and a few mint/basil leaves on top of the lettuce. Do not overfill.
  9. Fold and Roll: Bring the bottom edge up and tightly over the filling. Fold the two side edges in toward the centre, creating an envelope shape. Tightly roll the wrapper up to seal. Repeat until all 12 rolls are complete.
  10. Serve immediately with the Balsamic-Mint Dipping Sauce.