Garlicky Pulled Chicken Wraps (Printable View)

Shredded chicken coated in rich garlic-butter, wrapped in rice paper and pan-fried until crispy. A 45-minute fusion main dish serving 4.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds)
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 Make It:

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

# Best Practices:

01 -
  • These wraps are deceptively simple but look incredibly impressive when guests come over, and Ive seen even picky eaters clean their plates without a word.
  • The contrast between the crispy exterior and juicy, flavor-packed chicken inside creates a textural experience that store-bought wraps just cant match.
02 -
  • Dont overfill the rice paper or youll struggle with tearing wrappers and filling explosions during cooking, a painful lesson I learned during my first attempt.
  • Working with slightly damp hands when handling the rice paper prevents it from sticking to your fingers and makes the rolling process infinitely easier.
03 -
  • Let the pan-fried wraps rest on a paper towel for just 30 seconds before serving to absorb any excess oil while maintaining that perfect crispy exterior.
  • When reheating leftovers, skip the microwave which makes them soggy, and instead place them in a dry skillet over medium heat for a few minutes to restore their crispness.
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