Vietnamese Chicken Wraps

Vietnamese Chicken Wraps — a sensory-rich handheld that tastes like a sunny market in Saigon. Imagine the bright, herbaceous scent of cilantro and mint rising the moment you unwrap a rice paper roll, the satisfying snap of crisp cucumber and bell pepper, and the savory comfort of warm shredded chicken threaded through delicate rice vermicelli. Each bite offers a contrast of textures — tender chicken, silky noodles, crunchy veg — finished with a dipping sauce that leaves your palate bright and smiling.

These wraps are perfect any time you want something light but substantial: quick weeknight dinners, a make-your-own party platter for friends, picnic-friendly finger food, or an easy, healthy lunch to pack for work. If you love wraps and crave variety, you might also enjoy this take on cheesy garlic chicken wraps for a heartier, oven-baked alternative.

Dish Snapshot

• Prep Time: 15 minutes (active prep; excludes cooking chicken if raw)
• Cook Time: 15 minutes (to cook chicken and vermicelli)
• Total Time: 30 minutes
• Servings: 4 (about 2 wraps per person if using 8 rice paper wrappers)
• Difficulty Level: Easy — excellent for cooks of all levels

Nutrition Highlights

Estimated nutrition per serving (1 of 4 servings). These values are approximate and were calculated using standard composition data from the USDA FoodData Central and general nutrition guidance from the Mayo Clinic for portioning and food groups. Actual values will vary based on exact ingredients, rice paper brand, and sauces used.

• Calories: ~280 kcal
• Protein: ~32 g
• Carbohydrates: ~26 g
• Fat: ~4 g
• Fiber: ~3 g
• Sodium: ~300–450 mg (varies widely depending on dipping sauce)

Notes:

• The protein is high thanks to lean chicken breast; carbs primarily come from vermicelli and rice paper wrappers.
• Add dipping sauces (hoisin, peanut, or soy-based) and any dressings will raise calories, fat, and sodium—check labels for exact values.
• For precise tracking, weigh cooked ingredients and consult USDA FoodData Central or a trusted nutrition tracker.

Why You’ll Love It

These Vietnamese Chicken Wraps bring irresistible freshness and balance. The herbs and cucumber brighten every mouthful, while the warm shredded chicken and soft vermicelli make the wraps feel satisfying without heaviness. They’re social: assemble them family-style and let guests roll their own, which creates convivial memories. They’re also fast—perfect for busy weeknights—or elegant enough for a casual dinner party. Health-wise, they’re protein-forward and vegetable-rich, aligning well with balanced-eating guidance from health authorities.

Method & Process

Ingredients

• 1 lb chicken breast, cooked and shredded
• 1 cup vermicelli noodles, cooked
• 1 cup fresh herbs (such as cilantro, mint, and Thai basil), loosely packed
• 1 cup fresh vegetables (such as lettuce, cucumber, and bell peppers), sliced into matchsticks
• 8 rice paper wrappers
• Soy sauce or hoisin sauce for dipping

Optional ingredients and substitutions:

• Substitute shredded rotisserie chicken for quicker prep.
• Use rice noodles or thin soba noodles if you prefer a different texture.
• Add julienned carrot, bean sprouts, or avocado for extra crunch or creaminess.
• For a gluten-free dip, use tamari instead of soy sauce; hoisin is often not gluten-free.
• Make it spicy with sliced bird’s-eye chili or sriracha mixed into your dipping sauce.

Step-by-step Instructions

1. Begin by preparing all ingredients: cook the chicken and shred it, cook the vermicelli noodles according to package directions and drain, and slice the vegetables into matchsticks. Pat herbs dry.
2. Fill a large shallow dish or pie plate with warm water. Dip one rice paper wrapper into the water for a few seconds until it just softens (don’t soak until mushy).
3. Place the softened wrapper on a clean work surface. Near the lower third of the wrapper, layer a small handful of noodles, about 2–3 tablespoons of shredded chicken, a few fresh herb sprigs, and sliced vegetables.
4. Fold the bottom edge over the filling, then fold in the sides tightly and continue to roll up toward the top, creating a neat cylinder. Ensure the roll is snug but not overstuffed.
5. Place the finished wrap seam-side down on a plate and cover lightly with a damp towel to keep it soft while you finish the rest.
6. Repeat with remaining wrappers and ingredients. Serve immediately with soy sauce or hoisin sauce for dipping. Enjoy!

Practical tips:

• Don’t over-soak rice paper; it will continue to soften on the work surface.
• Keep ingredients prepped and within reach — assembly is fastest as a flow.
• If using cold leftover chicken, pat it dry so the wrapper doesn’t get soggy.
• Check chicken doneness with an internal temperature of 165°F (74°C) if cooking from raw.

Best Pairings

• Dips: Hoisin-peanut sauce, sweet chili, or light soy-lime dipping sauce.
• Drinks: Jasmine iced tea, a crisp lager, or a citrusy white wine like Sauvignon Blanc.
• Side ideas: Light pickled vegetables (đồ chua), edamame, or a small green papaya salad.
• If you prefer another chicken wrap style, try pairing these Asian-flavored rolls with the tangy Caesar elements in this chicken caesar wrap for a contrasting palate.

Shelf Life & Storage

• Room temperature: Do not leave assembled wraps at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C) — follow food-safety guidance.
• Refrigeration: Store assembled wraps in an airtight container, layered with parchment to prevent sticking, and consume within 2–3 days. Note rice paper may firm up slightly in the fridge; for best texture, wrap tightly and add a damp paper towel to the container.
• Freezer: Assembled rice-paper wraps do not freeze well (they become gummy). You can freeze cooked shredded chicken for up to 3 months in a freezer-safe container; thaw in the refrigerator before assembling.

Chef’s Advice

• Use warm water (not hot) to soften rice paper quickly and evenly; too-hot water can make it sticky and tear.
• Keep herbs whole or only lightly chopped to preserve their bright flavor and prevent oxidation.
• Balance salty, sweet, and acidic elements in your dip — a spoonful of lime juice brightens a thick hoisin-peanut sauce.
• For ideal texture contrast, slice vegetables into uniform matchsticks so every bite contains similar ratios of crunch and softness.
• If wrapping for a party, set up an assembly station with all fillings arranged in small bowls so guests can customize quickly.

Creative Twists

• Vegan version: Replace shredded chicken with baked tofu strips or seasoned jackfruit; use tamari and a peanut-hoisin sauce for depth.
• Crunch booster: Add crushed peanuts or toasted sesame seeds inside the wrap for extra texture and flavor.
• Tropical flair: Include mango strips and a touch of lime zest for a sweet-savory summer roll.
• Low-carb option: Skip vermicelli and add more lettuce leaves and herbs; use collard greens as a sturdier wrap if you prefer not to use rice paper.
• Heat it up: Toss shredded chicken in a light gochujang glaze or sriracha-lime mix before assembling.

All Your Questions Answered

Q: Can I make these ahead for a party?
A: Prep fillings ahead (cook and shred chicken, slice veg, rinse herbs). Assemble just before serving to keep rice paper tender; set up a DIY station for guests.

Q: What’s a good low-sodium dipping option?
A: Mix low-sodium soy sauce or tamari with fresh lime juice, minced garlic, and a touch of honey — simple and lower in sodium than bottled sauces.

Q: My rice paper tears — how can I prevent that?
A: Don’t soak too long. Dip briefly until edges loosen, and lay flat immediately. Use a smooth surface and avoid overfilling.

Q: Can I use other proteins?
A: Yes—shrimp, thin-grilled pork, tofu, or tempeh all work well. Adjust cooking times to ensure food safety.

Q: How do I keep wraps from sticking together in the fridge?
A: Layer with parchment paper and store in a single layer in an airtight container.

Conclusion

I hope these Vietnamese Chicken Wraps inspire you to roll, dip, and savor — they’re flexible, flavorful, and designed for sharing. If you want visual guidance for a different lettuce-wrapped approach, this Vietnamese Lettuce Wrap tutorial has lovely pictures and tips. For another adaptable recipe that leans vegan-friendly while keeping the bright flavors, check out these Vietnamese Chicken Lettuce Wraps (vegan-adapable!). Try the recipe, leave a comment with your favorite fillings, and share photos — I love seeing your kitchen wins.