Pin It The smell of garlic sizzling in butter is what pulled my neighbor through the back door one Thursday evening. She'd been walking past and said she couldn't help herself. I was standing at the stove, tossing shredded chicken in that golden, fragrant sauce, and the kitchen felt alive. That's when I realized this dish doesn't just feed people, it calls them in.
I made these for a small dinner party once, and people ate them standing in the kitchen before I could even plate them properly. There was something about pulling them straight from the skillet, still crackling and golden, that made everyone forget about sitting down. My friend Matt ate four in a row and asked if I'd teach his wife the recipe.
Ingredients
- Boneless, skinless chicken breasts: They shred beautifully and soak up the garlic butter like a sponge, use about 500 grams for four servings.
- Salt and black pepper: Season the chicken before cooking so the flavor goes deep, not just on the surface.
- Olive oil: A tablespoon is enough to get a nice sear on the chicken without making it greasy.
- Unsalted butter: Three tablespoons create that silky, rich sauce, and unsalted lets you control the seasoning.
- Garlic cloves: Five large cloves minced fine, this is the star of the sauce so don't be shy.
- Fresh parsley: Chopped parsley adds a bright, herby note that balances the richness.
- Lemon juice: Just a tablespoon cuts through the butter and wakes up the whole dish.
- Smoked paprika: Optional, but half a teaspoon gives a subtle warmth and depth.
- Rice paper wrappers: Look for 22 cm round ones, they soften quickly and fry up perfectly crisp.
- Shredded lettuce or cabbage: Adds crunch and freshness inside each wrap.
- Carrot and cucumber: Julienned thin, they give texture and a little sweetness.
- Neutral oil for frying: Canola or grapeseed works best, they won't burn or add flavor.
Instructions
- Cook the chicken:
- Season the breasts with salt and pepper, then heat olive oil in a skillet over medium heat. Cook them for 6 to 7 minutes per side until they're golden and cooked through, then let them rest for 5 minutes before shredding with two forks.
- Make the garlic butter sauce:
- In the same skillet, melt the butter over medium-low heat and add the minced garlic. Sauté for 1 to 2 minutes until it smells amazing but hasn't browned, then stir in parsley, lemon juice, and smoked paprika before tossing in the shredded chicken.
- Soften the rice paper:
- Fill a shallow dish with warm water and dip one wrapper for 8 to 10 seconds until it's pliable but not mushy. Lay it flat on a damp kitchen towel to keep it from sticking.
- Assemble the wraps:
- Place a handful of lettuce, carrot, cucumber, and about 2 heaping tablespoons of garlicky chicken in the lower third of the wrapper. Fold the bottom up, tuck in the sides, and roll tightly like a little parcel.
- Pan-fry until golden:
- Heat neutral oil in a nonstick skillet over medium heat and add the wraps seam side down. Cook for 2 to 3 minutes per side until they're crisp and golden, working in batches if needed.
- Serve warm:
- Pull them from the pan and serve immediately with extra lemon wedges or your favorite dipping sauce.
Pin It One evening I packed these up for my sister who'd just had a baby, and she texted me later that night saying she ate them cold from the fridge at 2 a.m. She said they tasted like someone cared, which is maybe the best compliment food can get.
Shortcuts and Swaps
If you're short on time, grab a rotisserie chicken and just shred the breast meat, you'll skip the cooking step entirely. You can also swap plant-based butter if you're avoiding dairy, it works just as well in the sauce. I've even made these with leftover turkey after Thanksgiving, and honestly, no one could tell the difference.
What to Serve Alongside
These wraps are rich enough to stand alone, but I like to serve them with a light cucumber salad dressed in rice vinegar or a simple bowl of miso soup. A crisp white wine like Sauvignon Blanc is perfect if you're pouring drinks, the acidity cuts through the butter beautifully. Sometimes I'll put out a little dish of sweet chili sauce or a garlicky yogurt dip for people who want extra flavor.
Storage and Reheating
You can keep the cooked wraps in the fridge for up to two days, but they lose some of their crispness. To bring them back to life, reheat them in a dry skillet over medium heat for a minute or two on each side. The filling also freezes well on its own, so I'll sometimes make a double batch of the garlicky chicken and stash half for a future dinner.
- Store wrapped but unfried rolls in the fridge for a few hours if you want to prep ahead.
- Don't microwave these, they'll go soggy and rubbery.
- If you have leftover filling, toss it over rice or greens for an easy lunch.
Pin It These wraps have become my go-to when I want something that feels special but doesn't ask too much of me. They're proof that a little garlic, butter, and crispy edges can turn a simple chicken dinner into something people remember.
Recipe FAQs
- → Can I prepare the wraps in advance?
Yes, you can assemble the wraps up to 2 hours ahead and refrigerate them on a parchment-lined plate. Pan-fry just before serving for the best crispy texture, as they may soften if cooked too far in advance.
- → What's the best way to soften rice paper wrappers?
Dip each wrapper in warm water for 8–10 seconds until just pliable—don't oversoak, as they'll become too soft to handle. Work quickly and lay the dampened wrapper on a damp kitchen towel while filling.
- → How do I prevent the wraps from sticking while pan-frying?
Use a nonstick skillet and ensure the oil is hot enough before adding the wraps. Place them seam-side down first for better adhesion. Avoid moving them until the bottom is golden, then flip gently with tongs.
- → Can I make these wraps gluten-free?
Yes, rice paper is naturally gluten-free, making these wraps suitable for gluten-free diets. Always check the packaging for cross-contamination warnings if you have celiac disease or severe gluten sensitivity.
- → What dipping sauces pair well with these wraps?
Try sweet chili sauce, peanut sauce, or a simple lime-soy mixture. You can also serve with extra lemon wedges and a sriracha-mayo blend for added heat and creaminess.
- → How can I make this dish spicier?
Add chopped chili peppers or red pepper flakes to the garlic-butter sauce, or stir in some sriracha for heat. You can also increase the smoked paprika or add cayenne pepper to taste.