I love these wraps because they don’t overpower the flavors as sometimes a sandwich does. It just holds all the deliciousness of the inside together. But these definitely need a dipping sauce, they don’t have enough flavor without! Rice paper wraps can be found in most Asian sections of supermarkets, specialty shops and Asian markets.
You can make this soup as thick or thin as you wish. I love thinner soups, especially when I add rice noodles, because then I can slurp them up like ramen!
This combination is one of my favorites of all time. I could eat chimichurri with every meal. It goes so well with fish, chicken, eggs, beef, lamb….or even just simple roasted sweet potatoes.
This mixture can be made up to two days ahead and kept in the fridge. You can make them into patties while the pan is hot and do it all in the moment in batches!
The corn in this soup makes it creamy and more full flavored. Feel free to add beans and fresh lime to this soup to make it a real Mexican chicken soup! The longer you cook this soup, the more flavor it will have.