Garlicky Pulled Chicken Wraps (Print)

Shredded chicken in garlic butter wrapped in rice paper, pan-fried until golden and crisp.

# Ingredients:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (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 (canola or grapeseed)

# Directions:

01 - Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken 6 to 7 minutes per side until thoroughly cooked. 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, avoiding browning. Stir in parsley, lemon juice, and smoked paprika. Toss shredded chicken in this sauce until fully coated. Remove from heat.
03 - Fill a shallow dish with warm water. Dip one rice paper wrapper into water for 8 to 10 seconds until pliable. Place on a damp kitchen towel.
04 - Place a small handful of lettuce, carrot, cucumber, and approximately 2 heaping tablespoons of the garlicky chicken mixture onto the lower third of the wrapper. Fold the bottom 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. Place wraps seam side down and cook for 2 to 3 minutes per side until golden and crisp. Work in batches if needed.
06 - Serve warm with extra lemon wedges or a preferred dipping sauce.

# Expert Tips:

01 -
  • The garlic-butter coating is so addictive you'll find yourself eating them faster than you can cook them.
  • Rice paper wraps turn crispy and golden in minutes, giving you that restaurant-quality crunch at home.
  • It's a complete meal in one bite—tender chicken, fresh vegetables, and that buttery sauce all wrapped together.
  • Easy enough for a weeknight dinner but impressive enough to serve to guests who'll think you're secretly a chef.
02 -
  • Don't over-soak the rice papers or they'll tear and fall apart on you—that 8–10 second dip is exact for a reason, learned the hard way when I soaked one for thirty seconds and it became a sticky mess.
  • The seam side must face down when you pan-fry, otherwise the wrapper will unfold and you'll lose your beautiful presentation along with some of that golden crisp.
  • Work in batches when pan-frying; overcrowding the skillet drops the temperature and creates steam, which softens the wrappers instead of crisping them.
03 -
  • Let the cooked chicken rest those five minutes—it reabsorbs its juices and shreds into tender strands instead of stringy pieces.
  • A nonstick skillet is genuinely worth it here; the wrappers won't stick and you'll use less oil overall, keeping them crisper.
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