Garlicky Pulled Chicken Wraps (Printable)

Succulent shredded chicken in garlicky butter, wrapped in delicate rice paper and pan-fried for a crispy bite.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 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

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)

# Method:

01 - Season chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium heat. Cook chicken 6-7 minutes per side until fully cooked. Remove and let rest for 5 minutes before shredding with two forks.
02 - In the same skillet, melt butter over medium-low heat. Add minced garlic and sauté 1-2 minutes until fragrant, avoiding browning. Stir in parsley, lemon juice, and smoked paprika. Add shredded chicken and toss to coat evenly. Remove from heat.
03 - Fill a shallow dish with warm water. Dip one rice paper wrapper for 8-10 seconds until pliable. Lay wrapper flat on a damp kitchen towel.
04 - Place a small handful of lettuce, carrot, cucumber, and approximately 2 heaping tablespoons of garlicky chicken on the lower third of the wrapper. Fold bottom over fillings, tuck in sides, and roll tightly. Repeat with remaining wrappers and filling.
05 - Heat neutral oil in a nonstick skillet over medium heat. Cook wraps seam side down for 2-3 minutes per side until golden brown and crispy. Fry in batches if necessary.
06 - Serve warm with optional lemon wedges or dipping sauce of choice.

# Expert Advice:

01 -
  • The chicken stays impossibly tender while the garlic-butter sauce clings to every shred, creating layers of flavor in one bite.
  • Rice paper wraps give you that satisfying crunch when pan-fried, which feels like a small kitchen victory every single time.
  • It's impressive enough for guests but honestly simple enough that you'll make it on a lazy weeknight with whatever vegetables you have on hand.
02 -
  • Don't oversoak your rice paper or it becomes impossible to handle and tears apart—8 to 10 seconds in warm water is the sweet spot, and it continues to soften on the counter.
  • The seam side down in the pan creates a seal from the heat, keeping your filling inside and creating that gorgeous golden crust on the outside.
03 -
  • Keep your rice paper wrappers in a dry place because humidity makes them stick together and impossible to separate—store them in an airtight container and check the expiration date before you start cooking.
  • If a wrapper tears while you're rolling, don't panic; just patch it with a scrap from a damaged wrapper pressed into place, and it'll seal right up when you pan-fry it.
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