Garlicky Pulled Chicken Wraps (Print Version)

Succulent garlic chicken in crispy rice paper wraps, pan-fried to golden perfection.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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 (optional)

→ Wraps and Vegetables

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 (e.g., canola or grapeseed)

# How to Make It:

01 - Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken 6 to 7 minutes per side until fully cooked. Let rest for 5 minutes, then shred with two forks.
02 - In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté 1 to 2 minutes until fragrant but not browned. Stir in parsley, lemon juice, and smoked paprika. Add shredded chicken and toss to coat evenly. Remove from heat.
03 - Fill a shallow dish with warm water. Dip one rice paper wrapper in water for 8 to 10 seconds until pliable. Lay flat on a damp kitchen towel.
04 - Place a small handful of lettuce, carrot, cucumber, and approximately 2 heaping tablespoons of garlicky chicken on the lower third of the wrapper. Fold bottom edge 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. Place wraps seam-side down and cook 2 to 3 minutes per side until golden and crispy. Cook in batches if necessary.
06 - Serve wraps warm with optional lemon wedges or a dipping sauce of choice.

# Additional Tips::

01 -
  • The contrast between crispy exterior and tender chicken hits every craving at once
  • These wraps disappear faster than you can fry them, Ive learned to make double batches
  • They reheat surprisingly well for lunch the next day
02 -
  • Do not oversoak the rice paper or it will tear during rolling
  • Let the shredded chicken cool slightly in the sauce so it absorbs flavor without making the wrappers soggy
  • Work quickly once the wrappers are soft, they become harder to handle as they sit
03 -
  • Use two forks to shred chicken while it is still warm for the best texture
  • Keep a small bowl of water nearby to wet your fingers while rolling
  • Let fried wraps drain on a wire rack instead of paper towels for maximum crispiness
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