Imported from Instagram
Mediterranean Chicken Poppers
High-protein chicken poppers wrapped in rice paper and air-fried until crisp. They are seasoned with cumin, allspice, coriander, cayenne, garlic, and parsley, and served with a tangy Greek-yogurt dill dip.
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Ingredients
- 448 g 92/8 ground chicken
- Salt (To taste, divided between the chicken mixture and dip)
- Black pepper (To taste)
- 2 tbsp Ground cumin
- 1 tbsp Ground allspice
- 1 tbsp Ground coriander
- 0.5 tbsp Ground cayenne pepper
- 2 cloves Garlic (Grated)
- Fresh parsley (One handful, chopped; estimated at about 15 g)
- 4 Rice paper sheets (Keep the sheets intact; estimated at about 8 g each)
- 85 g Greek yogurt (For the dip)
- Apple cider vinegar (Add to taste)
- Fresh dill (Add to taste; chopped)
- Salt (To taste for the dip)
Steps
- 1
Preheat the air fryer to 400°F (200°C). Gather a clean work surface, a shallow dish of water for softening the rice paper, and a tray or plate for the assembled poppers.
- 2
Place the ground chicken in a bowl. Add salt, black pepper, cumin, allspice, coriander, cayenne, grated garlic, and chopped parsley. Mix thoroughly with your hands or a sturdy spoon until the spices and herbs are evenly distributed throughout the chicken.
- 3
Fill the shallow dish with water. Briefly wet one rice-paper sheet, coating it fully, but do not leave it soaking; it should remain workable rather than becoming overly soft or tearing.
- 4
Place one-fourth of the chicken mixture in the center of the softened rice-paper sheet. Spread it into an even portion, leaving enough rice-paper border to fold around the filling.
- 5
Fold and roll the rice paper tightly around the chicken mixture to form a compact roll. Repeat the wetting, filling, and rolling process with the remaining three rice-paper sheets and chicken mixture.
- 6
Cut each filled roll into six pieces, producing 24 chicken poppers total. Arrange them in the air-fryer basket in a single layer, leaving space around each piece for air circulation; work in batches if necessary.
- 7
Air-fry the poppers at 400°F (200°C) for 14 minutes, or until the rice-paper coating is crisp and the chicken is fully cooked through. If checking with a thermometer, the center should reach 165°F (74°C).
- 8
While the poppers cook, stir the Greek yogurt, apple cider vinegar, chopped dill, and salt together in a small bowl. Adjust the vinegar and salt to taste, then serve the dip alongside the hot poppers.
- 9
To reheat refrigerated poppers, air-fry them at 400°F (200°C) for about 5 minutes, until heated through and crisp again.
Notes
The creator states 219 calories, 24 g protein, 13 g carbohydrates, and 8 g fat per serving of 6 poppers. Refrigerated poppers can be reheated in the air fryer at 400°F for about 5 minutes to restore their crispness. The quantities for salt, pepper, vinegar, dill, and parsley were not specified; season to taste.
Nutrition per serving
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