Garlicky Pulled Chicken Wraps (Print Version)

Golden pan-fried wraps filled with garlicky shredded chicken, fresh vegetables, and a rich garlic-butter sauce.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1 lb)
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

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, grapeseed)

# How-To Steps:

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

# Expert Advice:

01 -
  • The rice paper gets shatteringly crisp in the pan, giving you that crunch without any heavy breading.
  • Garlic butter clings to every shred of chicken, so each bite is ridiculously flavorful.
  • You can prep the filling ahead and wrap them right before dinner, making weeknights feel effortless.
  • They're naturally gluten-free and easy to make dairy-free if you swap the butter.
02 -
  • Don't soak the rice paper too long or it'll tear when you try to roll it, just a quick dip is enough.
  • Let the chicken rest before shredding or it'll be dry and stringy instead of tender.
  • Keep the heat at medium when frying or the wrappers will burn before they crisp up.
03 -
  • Press down gently on the wraps with a spatula while frying to help them crisp evenly all over.
  • Keep a damp towel over your workspace when assembling so the rice paper doesn't dry out and crack.
  • Add a pinch of red pepper flakes to the garlic butter if you like a little heat.
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