Garlicky Pulled Chicken Wraps (Print Version)

Shredded chicken in rich garlic-butter sauce wrapped in crispy pan-fried rice paper with fresh vegetables.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil

→ Garlic-Butter Sauce

05 - 3 tablespoons unsalted butter
06 - 5 large garlic cloves, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon lemon juice
09 - ½ teaspoon smoked paprika

→ Wraps

10 - 12 round rice paper wrappers (9 inch diameter)
11 - 1 cup shredded lettuce or cabbage
12 - 1 small carrot, julienned
13 - 1 small cucumber, julienned

→ Pan-Frying

14 - 2 tablespoons neutral oil (canola or grapeseed)

# How-To Steps:

01 - Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6 to 7 minutes per side until cooked through. Let rest for 5 minutes, then shred using two forks.
02 - In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Stir in parsley, lemon juice, and smoked paprika. Add shredded chicken and toss thoroughly to coat. Remove from heat.
03 - Prepare a shallow dish with warm water. Dip one rice paper wrapper into water for 8 to 10 seconds until just pliable. Lay flat on a damp kitchen towel.
04 - Place a small handful of lettuce, carrot, cucumber, and about 2 heaping tablespoons of garlicky chicken in the lower third of the wrapper. Fold bottom up over filling, tuck in sides, and roll tightly. Repeat with remaining wrappers and filling.
05 - Heat neutral oil in a nonstick skillet over medium heat. Add wraps seam side down and cook for 2 to 3 minutes per side until golden and crisp. Work in batches if necessary to avoid overcrowding.
06 - Serve warm with extra lemon wedges or dipping sauce of choice.

# Helpful Tips:

01 -
  • The contrast between the crispy exterior and succulent garlic-infused chicken inside creates a textural magic that regular sandwiches just cant touch.
  • These wraps are secretly impressive for entertaining yet simple enough that I make them on weeknights when my brain is too tired to handle complicated cooking.
02 -
  • Do not oversoak the rice paper or your wraps will tear and become impossible to work with.
  • Let your pan-fried wraps rest on paper towels for about 30 seconds after cooking to maintain maximum crispness before serving.
03 -
  • Work with slightly damp hands when handling rice paper to prevent it from sticking to your fingers and tearing during the rolling process.
  • For maximum crispiness, ensure your oil is properly heated before adding the wraps by testing with a tiny corner of rice paper - it should immediately sizzle but not smoke.
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