Chicken Breast Vegetable Wraps (Dakgasum Chaeso Ssam)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the lettuce into thin strips, cut the onion and tomato into small bite-size pieces, and finely chop the cheongyang chili peppers and jalapeno pickles.
2. Put water (10 cups), the chicken breast, the chicken-boiling ingredients, and ground black pepper (0.3 tsp) in a pot, boil for about 7 minutes, then drain and shred thin.
3. Cut the squash into 4 pieces, remove the seeds, steam in a steamer with water (1 cup), peel, and mash while pouring in water (1 cup).
4. In a pan over low heat, stir-fry the mashed squash, chicken breast, chopped cheongyang chili peppers, curry powder, and ground black pepper (0.2 tsp) until the moisture evaporates.
5. Pour cooking oil (2 cups) into a pan and preheat over medium heat, fry the rice paper, and remove it immediately.
6. Top the fried rice paper with the squash stir-fry, the prepared vegetables, and plain yogurt to finish.