Rice Paper Chicken Rolled Wraps

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Some days, you just want something cold, fresh, and filling—and these rice paper chicken wraps do exactly that. They’re crunchy from the lettuce, juicy from the tomato, and creamy from the chicken-mayo-sriracha combo. Plus, they’re ready in minutes, no stove or oven involved.

What I love most about these wraps is how easy they are to throw together. You don’t need to cook anything (as long as your chicken’s already done), and you can pack them for lunch, slice them up for a snack, or eat them straight from the board like I usually do. The rice paper gives it that nice chew and holds everything together without getting soggy like regular wraps.

These are especially great for warm days or when you just can’t be bothered to turn on the heat. You’ll want to keep these in your fridge rotation—they’re simple, super customizable, and always hit the spot.

Tips to roll them up neatly:

• Soften the rice paper just until pliable. If it gets too soft, it’ll tear when you roll.
• Overlap two sheets horizontally to make it wide enough to hold everything and avoid bursting.
• Keep the filling compact and centered for a tight roll and cleaner cut.
• Use a sharp knife to slice in half once wrapped—it helps keep all those juicy layers from squishing out.

Ingredients

• 2 large rice paper sheets
• A handful of lettuce (about 20g / ¾ oz)
• 3–4 slices of tomato (about 30g / 1 oz)
• ½ cup cooked chicken, shredded or sliced (about 100g / 3.5 oz)
• 1 tablespoon mayonnaise
• 1 teaspoon sriracha (adjust to taste)

Alternative Ingredients

You can swap the chicken for turkey, tuna, or even boiled eggs if you want a meat-free version.

Use yogurt or avocado mash instead of mayo if you want something lighter or dairy-free.

No sriracha? Add chili flakes, a bit of Dijon mustard, or leave it out completely for a milder wrap.

Step 1: Mix the Chicken Filling

In a small bowl, mix the cooked chicken with mayo and sriracha until well coated. You can add more or less sriracha depending on how spicy you like it.

Step 2: Prepare the Rice Paper Sheets

Fill a large shallow bowl or pan with warm water. Dip each rice paper sheet one at a time until just soft, then lay them flat on a cutting board, overlapping horizontally by about 2 inches to create a wider surface.

Step 3: Add the Filling

Layer the lettuce in the center of the rice paper, then add tomato slices on top. Spoon over the spicy chicken mixture, keeping everything centered and compact.

Step 4: Roll and Wrap

Fold the sides in, then roll from the bottom up like a burrito. Tuck as you go to keep it tight and neat. The rice paper will seal itself as it sits.

Step 5: Cut and Serve

Use a sharp knife to slice the wrap in half. Serve cold, and enjoy right away or store in the fridge for later.

How to Conserve the Recipe

These wraps are perfect for making ahead. You can store them in the fridge, wrapped tightly in plastic wrap or parchment, for up to 24 hours. The rice paper does get softer the longer it sits, but it still holds up well by the next day.

If you’re packing for lunch, just wrap it snugly and toss it into a lunchbox with an ice pack. They stay fresh, and the filling doesn’t leak out like with regular sandwiches.

Avoid freezing—rice paper doesn’t thaw well and turns rubbery.

Different Ways to Serve This Dish

These cold rice paper wraps are great as a grab-and-go lunch or light dinner. You can slice them into bite-sized rounds for a party platter or picnic. If you’re hosting a casual hangout, set up a little DIY station with bowls of lettuce, chopped tomatoes, chicken, and sauces—everyone can roll their own.

They’re also kid-friendly if you go light on the spice and swap in something like ranch or ketchup instead of sriracha. Or flip it into a high-protein snack by swapping the mayo for Greek yogurt and loading it with extra greens.

No matter how you fill them, these wraps are the kind of meal you’ll keep making again and again. Quick, fresh, and actually satisfying—what more do you need?