Garlicky Pulled Chicken Wraps (Printable)

Shredded chicken in garlic-butter sauce, wrapped in crispy rice paper with fresh vegetables and pan-fried golden.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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

→ 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)

# Directions:

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

# Expert Advice:

01 -
  • It turns humble shredded chicken into something that tastes like you ordered takeout from a place with a waitlist.
  • The rice paper gets shatteringly crisp in the pan, giving you that perfect crunch without any deep frying.
  • You can prep the filling ahead and wrap them whenever hunger strikes, making it ideal for busy evenings.
  • The garlic butter seeps into every shred of chicken, so each bite is rich, fragrant, and completely satisfying.
02 -
  • Don't oversoak the rice paper or it will tear when you try to roll it, just a quick dip is enough and it will continue softening on the towel.
  • Let the chicken rest before shredding, otherwise the juices run out and you end up with dry, sad shreds instead of tender, flavorful ones.
  • Sauté the garlic gently and watch it like a hawk, because burnt garlic turns bitter and will ruin the whole sauce.
  • Keep the heat medium when pan frying, too high and the wraps will burn before they crisp, too low and they'll just get soggy.
03 -
  • Use a damp kitchen towel as your work surface when rolling the rice paper, it keeps the wrapper from sticking and makes the whole process smoother.
  • Don't overfill the wraps or they'll burst in the pan, a little restraint at the folding stage saves a lot of frustration later.
  • Taste the garlic butter sauce before tossing the chicken and adjust the lemon or salt to your liking, this is your chance to make it perfect.
  • If the rice paper feels too delicate, you can double wrap each one for extra strength, just dip two wrappers and layer them before filling.
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