Mediterranean Chicken Poppers

20 min · Easy · Serves 1

219 kcal per serving · 24g protein

Spiced ground chicken rolled in rice paper and air-fried until the wrapper blisters into a shell that shatters. Cumin, allspice, coriander and cayenne go into the raw chicken, so the seasoning cooks into the meat rather than sitting on the outside. The rice paper needs only a two-second dip — pulled out while it still feels firm, it keeps softening on the board and never tears. A sharp dill and vinegar yogurt dip cuts the heat, and the whole thing is snack, lunch or high-protein dinner in twenty minutes.

Ingredients

• 112 g Ground chicken
• 0.3 tsp Salt, for the chicken
• 0.3 tsp Black pepper
• 1.5 tsp Ground cumin
• 0.8 tsp Allspice
• 0.8 tsp Ground coriander
• 0.4 tsp Cayenne pepper
• 1 clove Garlic cloves, grated
• 3 g Fresh parsley, chopped
• 1 sheet Rice paper sheets
• 21 g Greek yogurt
• 0.3 tsp Apple cider vinegar
• 2 g Fresh dill, chopped
• 0.1 tsp Salt, for the dip

Method

1. Season the chicken

   

   In a bowl, combine the ground chicken with the salt, black pepper, ground cumin, allspice, ground coriander, cayenne pepper, grated garlic and chopped parsley. Mix until the spices are evenly worked through the ground chicken.

2. Wet the rice paper

   

   Dip one sheet of rice paper into a shallow dish of warm water for 2 seconds, turning the sheet so it is wet all over, then lift the rice paper out while it still feels firm. Lay the wet sheet flat on a board.

3. Roll the chicken logs

   

   Spoon a line of the seasoned ground chicken along the lower third of the rice paper, then fold the sides in and roll the sheet up tightly into a log. Repeat with the remaining rice paper and ground chicken.

4. Air fry until crisp

   

   Set the chicken rolls in the air fryer basket in a single layer and cook at 200°C / 400°F for 14 minutes, until the rice paper is blistered and crisp.

5. Stir the yogurt dip

   

   Stir the Greek yogurt, apple cider vinegar, chopped dill and the remaining salt together in a small bowl until the dip is smooth.

6. Cut and serve

   

   Move the crisp chicken rolls to a board and cut each roll into bite-sized poppers. Serve the poppers hot with the yogurt dip.