Garlicky Pulled Chicken Wraps (Printable)

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

# Components:

→ Chicken

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

# Directions:

01 - Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6–7 minutes per side until fully cooked. Allow to 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 1–2 minutes until fragrant without browning. Stir in parsley, lemon juice, and smoked paprika, then toss in shredded chicken to coat thoroughly. Remove from heat.
03 - Fill a shallow dish with warm water. Dip one rice paper wrapper into water for 8–10 seconds until pliable. Lay flat on a damp towel.
04 - Place a small handful of lettuce, carrot, cucumber, and about 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. Add wraps, seam side down, and cook 2–3 minutes per side until golden and crisp, working in batches if needed.
06 - Serve wraps warm, optionally with lemon wedges or a dipping sauce of your choice.

# Expert Advice:

01 -
  • The chicken is impossibly tender and soaked in enough garlic butter that every bite tastes like you spent hours on it, but you didn't.
  • Rice paper wraps get this satisfying crunch when pan-fried, completely different from the soft spring rolls you might expect.
  • It's the kind of dish that feels fancy enough to serve guests but easy enough to make on a Tuesday night.
  • Everything can be prepped ahead, so last-minute cooking stress basically disappears.
02 -
  • If your rice paper wrapper tears, don't panic—just grab another one; tearing happens to everyone and is not a sign you're doing something wrong.
  • The garlic absolutely cannot brown in that butter, or it turns bitter and ruins everything; low heat and constant attention are non-negotiable.
  • Wraps can be assembled 2 to 3 hours ahead and stored in the fridge on a plate covered with plastic wrap, which means you can do all the work when you have time and just fry them when you're ready to eat.
03 -
  • Shred your chicken while it's still warm and slightly steaming—warm chicken absorbs the garlic-butter sauce way better than cold chicken does.
  • If you notice the butter getting too dark or the garlic turning color, pull the pan off the heat immediately and finish the sauce off-heat; the residual heat will keep cooking it without risking burnt garlic.
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