Save The first time I made these garlicky pulled chicken wraps, I wasn't actually trying to create a recipe—I was just hungry and had leftover shredded chicken sitting in my fridge. I melted some butter, threw in a small mountain of garlic, and suddenly my kitchen smelled incredible. By the time I'd tossed the chicken in that golden, fragrant sauce, I knew I'd stumbled onto something worth repeating. The rice paper wraps came next, almost by accident, and when that first golden, crispy-edged bite hit the pan, I understood why my friends always asked what I was making on weeknights.
I made these for my roommate once when she came home exhausted from work, and I watched her face completely change after the first wrap. She actually stopped mid-conversation to ask for the recipe, which told me everything. Now whenever someone asks what I cook when I want to impress someone without actually fussing in the kitchen for hours, this is always my answer.
Ingredients
- Boneless, skinless chicken breasts (2 large, about 500 g): These are your blank canvas—the mild flavor lets the garlic shine, and they shred beautifully once cooked through.
- Salt and black pepper (1 teaspoon salt, ½ teaspoon pepper): Season the chicken before cooking, not after, so the flavor actually penetrates instead of sitting on the surface.
- Olive oil (1 tablespoon): Use this for cooking the chicken; it won't break down under the medium heat you need.
- Unsalted butter (3 tablespoons): This is where the magic lives—the butter carries the garlic flavor and coats every strand of chicken.
- Garlic cloves (5 large, minced): Fresh garlic makes all the difference here; don't even think about using the pre-minced kind.
- Fresh parsley (2 tablespoons, chopped): This adds brightness and keeps the sauce from tasting one-note.
- Lemon juice (1 tablespoon): The acid cuts through the richness and makes your mouth water before you even taste it.
- Smoked paprika (½ teaspoon, optional): This is optional but I always add it because it gives the sauce a subtle depth that guests always ask about.
- Round rice paper wrappers (12 pieces, 22 cm/9 inch): These are delicate—handle them like you mean it, or they'll tear, but they're also forgiving once they're wet.
- Shredded lettuce or cabbage (1 cup): This adds texture and freshness that balances the rich garlic chicken.
- Carrot (1 small, julienned): The slight sweetness of raw carrot is a nice contrast to the savory filling.
- Cucumber (1 small, julienned): This keeps things crisp and light inside the wrap.
- Neutral oil for pan-frying (2 tablespoons): Use canola or grapeseed oil here because you need a high smoke point for that golden crust.
Instructions
- Season and sear the chicken:
- Pat your chicken breasts dry, season both sides generously with salt and pepper, then heat olive oil in a skillet over medium heat. Cook for 6 to 7 minutes per side—you want a light golden color, not a dark crust. Once cooked through (no pink inside), transfer to a cutting board and let it rest for 5 minutes before shredding with two forks; this resting time makes all the difference in how tender the meat becomes.
- Build the garlic-butter sauce:
- In the same skillet (don't wash it), melt butter over medium-low heat and add your minced garlic. Let it sizzle gently for 1 to 2 minutes until it's fragrant but still pale—you want aromatic, not burnt. Stir in the parsley, lemon juice, smoked paprika, and that shredded chicken, tossing everything until every strand is coated in that glossy, golden sauce.
- Prepare your rice paper station:
- Pour warm water into a shallow dish and gather all your prepped vegetables and the garlicky chicken nearby. Dip one rice paper wrapper into the water for 8 to 10 seconds—it should go from crispy and stiff to soft and pliable, then lay it flat on a damp kitchen towel.
- Assemble the wraps:
- In the lower third of each wrapper, place a small handful of lettuce, some carrot, some cucumber, and about 2 heaping tablespoons of that garlicky chicken. Fold the bottom edge up and over the filling, tuck in both sides tightly, and roll away from you like you're wrapping a burrito. The tighter you roll, the less likely it is to come apart when frying.
- Pan-fry until golden and crisp:
- Heat neutral oil in a nonstick skillet over medium heat and place your wraps seam side down. Cook for 2 to 3 minutes per side until the outside turns golden and develops a satisfying crunch. Work in batches if your pan isn't big enough—overcrowding them means they steam instead of crisping.
- Finish and serve:
- Transfer your wraps to a plate lined with paper towels to catch any excess oil, then serve warm with lemon wedges and whatever dipping sauce you love.
Save There's something about sitting down with someone and watching them take that first bite of a crispy wrap, seeing the steam come out when they bite through, and knowing they're tasting something you actually made. That moment never gets old, no matter how many times I make these.
The Garlic Question
Five garlic cloves might sound aggressive, but once they're melted into butter and coated onto chicken, they become sweet and mellow instead of sharp. The key is gentle heat and never letting them brown—burnt garlic tastes like regret, and nobody wants that. If you're garlic-shy, start with three cloves and work your way up; you can always add more next time.
Rice Paper Wrapping Wisdom
The water temperature matters more than you'd think—too hot and the wrapper gets mushy and tears, too cold and it stays stiff and impossible to fold. Aim for water that's warm to the touch, almost like bathwater, and dunk each wrapper quickly instead of letting it soak. This technique is something I learned after my first attempt ended with soggy, falling-apart wraps, and it changed everything about how these come together.
Making It Your Own
I love adding a pinch of red pepper flakes to the garlic butter when I want heat, or stirring in fresh ginger for something earthier. You can also swap rotisserie chicken if you're short on time—just shred it and toss it in the warm sauce. Serve these with any dipping sauce that speaks to you, whether that's sriracha mayo, sweet chili sauce, or just a squeeze of fresh lime.
- Add chopped fresh mint or cilantro to the vegetable filling for an herbal brightness that feels restaurant-quality.
- If dairy isn't your thing, plant-based butter works beautifully here and the sauce stays rich and flavorful.
- These wraps are best eaten right after frying while the outside is still crackling, so don't make them hours ahead even though you can assemble them that way.
Save These wraps remind me why I love cooking in the first place—it's the combination of a few good ingredients, a little bit of attention, and the joy of sharing something warm and crispy with someone who's hungry. Every time I make them, they taste like I care, and honestly, that's the whole point.
Recipe FAQ
- → How do I prevent the rice paper from tearing when wrapping?
Soak the rice paper briefly in warm water just until pliable, then lay it flat on a damp towel to avoid tearing. Don't over-soak as that makes it fragile.
- → Can I prepare the chicken ahead of time?
Yes, you can cook and shred the chicken in advance. Store it in an airtight container and add the garlic-butter sauce just before assembling the wraps.
- → What oil is best for pan-frying the wraps?
Use a neutral oil with a high smoke point like canola or grapeseed oil to ensure even frying and crisp texture without overpowering flavors.
- → How can I add a spicy kick to the filling?
Incorporate chopped fresh chili or a pinch of smoked paprika into the garlic-butter sauce for gentle heat and depth.
- → What vegetables work well inside the wraps?
Julienned carrot, cucumber, shredded lettuce, or cabbage provide crispness and freshness that complement the savory chicken.