Asian Chicken Wraps

Ingredients

• 4 sheets rice paper
• 1 Carrot
• 0.5 bunch scallions
• 100 g Sugar snap peas
• Salt
• 300 g chicken breast fillet (2 fillets)
• Pepper
• 15 g Butter (1 tbsp)
• 1 tbsp White Wine Vinegar
• 3 tbsp sunflower oil
• 50 g enoki mushrooms
• 2 stems basil

Instructions

1. 1.

   Soak rice paper according to package instructions.

2. 2.

   Meanwhile peel carrot and cut into thin strips. Trim scallions, wash and slice very diagonally into long thin strips.

3. 3.

   Blanch sugar snap peas in boiling salted water for 3 minutes. Drain, shock in cold water, let drain.

4. 4.

   Season chicken fillets with salt and pepper. Heat butter in a pan. Cook chicken on medium heat about 5 minutes per side.

5. 5.

   Meanwhile whisk vinegar, oil, salt and pepper for the dressing. Clean mushrooms. Wash basil, dry shake and pluck leaves.

6. 6.

   Remove chicken from pan and slice diagonally into thin strips.

7. 7.

   Fold rice paper sheets once. Place vegetables, basil, mushrooms and meat on top, drizzle with dressing and roll into pockets.