Save to Pinterest There was a Tuesday night when I had leftover chicken and zero motivation to make anything complicated. I spotted rice paper in the pantry, remembered a street food vendor I'd once watched fold wraps in seconds, and thought: why not make something crispy? The garlic butter happened because I always have too much garlic, and honestly, it saved everything. What came out of that skillet wasn't just dinner—it was the kind of meal that makes you forget you were tired.
I made these for a small dinner with friends who claimed they didn't like chicken wraps. They ate four each and asked for the recipe before they left. One of them even tried to sneak an extra wrap off the serving plate while I was clearing the table. That night taught me that texture matters just as much as flavor, and that a little butter and garlic can turn skeptics into believers.
Ingredients
- Boneless, skinless chicken breasts: They shred beautifully and soak up the garlic butter like a sponge, but thighs work too if you want extra juiciness.
- Salt and black pepper: Simple seasoning that lets the garlic and butter shine without competing for attention.
- Olive oil: Just enough to get a golden sear on the chicken and keep it from sticking to the pan.
- Unsalted butter: The base of the sauce, melting into something silky and rich that coats every strand of chicken.
- Garlic cloves: Five might sound like a lot, but trust me, once they mellow in the butter, you'll wish you'd used six.
- Fresh parsley: Adds a bright, herby note that cuts through the richness and makes the whole thing feel lighter.
- Lemon juice: A tablespoon is all it takes to balance the butter and wake up your taste buds.
- Smoked paprika: Optional, but it gives a subtle warmth and a hint of smokiness that makes people ask what your secret is.
- Rice paper wrappers: They transform from stiff discs into pliable, delicate sheets in seconds, then crisp up beautifully in the pan.
- Shredded lettuce or cabbage: Adds crunch and freshness, keeping the wraps from feeling too heavy.
- Carrot and cucumber: Julienned thin, they bring color, snap, and a cool contrast to the warm, buttery chicken.
- Neutral oil for frying: Canola or grapeseed works perfectly to crisp the wraps without any burnt or greasy flavor.
Instructions
- Cook the Chicken:
- Season the breasts with salt and pepper, then sear them in olive oil over medium heat, about 6 to 7 minutes per side until they're golden and cooked through. Let them rest for a few minutes before shredding with two forks, this keeps them juicy.
- Make the Garlic Butter Sauce:
- In the same skillet, melt butter over medium low heat and add the minced garlic, stirring constantly for a minute or two until it smells amazing but hasn't turned brown. Stir in parsley, lemon juice, and smoked paprika, then toss the shredded chicken in until every piece is coated.
- Soften the Rice Paper:
- Fill a shallow dish with warm water and dip one wrapper at a time for 8 to 10 seconds, just until it starts to soften. Lay it flat on a damp towel and work quickly, it will keep softening as you fill it.
- Assemble the Wraps:
- Place a small handful of lettuce, a few strips of carrot and 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 tightly, then roll it up like a burrito.
- Pan Fry Until Crispy:
- Heat neutral oil in a nonstick skillet over medium heat and add the wraps seam side down, cooking for 2 to 3 minutes per side until golden and crackling. Work in batches if your pan is crowded, you want them crispy, not steamed.
- Serve Warm:
- Transfer to a plate and serve immediately with extra lemon wedges or your favorite dipping sauce. They're best enjoyed while the outsides are still crisp and the insides are warm.
Save to Pinterest The first time I served these at a casual lunch, someone said they tasted like the kind of thing you'd wait in line for at a food market. That stuck with me. It reminded me that the best meals don't always need exotic ingredients or hours of prep, sometimes they just need a little care, good garlic, and the willingness to try something new on a weeknight.
Variations and Substitutions
If you're short on time, swap in rotisserie chicken and just toss it with the garlic butter sauce, you'll save 15 minutes and no one will know. For a spicier version, add chopped fresh chili or a pinch of red pepper flakes to the sauce. I've also made these with shredded turkey after Thanksgiving, and they were just as good. If dairy is an issue, plant based butter works beautifully, and you won't lose any of that rich, garlicky flavor.
Serving Suggestions
These wraps are great on their own, but they shine with a tangy dipping sauce like sweet chili, hoisin, or even a quick peanut lime sauce. I like to serve them with a simple green salad dressed in sesame oil and rice vinegar to keep things light. A crisp white wine like Sauvignon Blanc or a cold beer balances the richness perfectly. They also make excellent packed lunches, just keep the wraps and any sauce separate until you're ready to eat.
Storage and Reheating
You can store the cooked wraps in an airtight container in the fridge for up to two days, though they'll lose some of their crispness. To reheat, warm them in a dry skillet over medium heat for a couple of minutes per side, this brings back some of that crunch. The garlic chicken filling keeps well for three days and can be used in rice bowls, salads, or quesadillas if you have leftovers.
- Assemble the wraps fresh for the crispiest results, but you can prep the filling a day ahead.
- If you're making a big batch, keep finished wraps warm in a low oven while you fry the rest.
- Always use a nonstick skillet or the rice paper will stick and tear when you try to flip them.
Save to Pinterest These wraps have become my answer to the question of what to make when I want something satisfying but don't want to spend all night in the kitchen. I hope they become that for you too.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, rotisserie chicken works perfectly and saves significant time. Simply shred about 500g of rotisserie chicken meat and toss it directly with the garlic-butter sauce.
- → How do I prevent rice paper wrappers from tearing?
Dip the rice paper in warm water for only 8-10 seconds until just pliable, not fully soft. Work on a damp towel and handle gently. The wrapper will continue softening as you fill it.
- → Can these wraps be made ahead of time?
You can assemble the wraps up to 2 hours ahead and store them covered with a damp towel in the refrigerator. Pan-fry just before serving for the best crispy texture.
- → What dipping sauces pair well with these wraps?
Sweet chili sauce, hoisin sauce, peanut sauce, or a simple soy-ginger dipping sauce complement the garlicky chicken beautifully. A squeeze of fresh lemon also enhances the flavors.
- → How do I make this dairy-free?
Simply substitute the unsalted butter with plant-based butter or use olive oil in the garlic sauce. The flavor will remain rich and delicious while being completely dairy-free.
- → Can I bake these instead of pan-frying?
While pan-frying gives the best crispy texture, you can brush the wraps with oil and bake at 200°C (400°F) for 15-18 minutes, flipping halfway through, until golden and crisp.