Pin it My neighbor once brought these wraps to a potluck, and I watched them disappear in under ten minutes. The kitchen smelled like butter and garlic for hours afterward, and I couldn't stop thinking about that crispy, golden crust. She handed me the rough idea scribbled on a napkin, and I've been making them ever since. They're messy to assemble at first, but once you get the rhythm down, it becomes almost meditative. There's something deeply satisfying about tucking all that garlicky chicken into delicate rice paper and watching it turn golden in the pan.
I made these for my brother's birthday last spring, and he ate four in one sitting. He's not usually big on anything wrapped in rice paper, but the garlic butter won him over completely. We sat on the porch with lemon wedges and cold drinks, and he kept saying he couldn't believe how crispy they stayed even after a few minutes. It became one of those meals where everyone lingers at the table longer than expected. I've made them a dozen times since, and they still feel a little bit special every time.
Ingredients
- Boneless, skinless chicken breasts: These shred beautifully after a quick pan sear, and they soak up the garlic butter like a dream.
- Salt and black pepper: Simple seasoning that lets the garlic and butter shine without competing flavors.
- Olive oil: Just enough to get a nice golden sear on the chicken before shredding.
- Unsalted butter: The base of the sauce, it melts into the chicken and creates that rich, silky coating.
- Garlic cloves: Use fresh and mince them finely so they distribute evenly and don't burn in the pan.
- Fresh parsley: Adds a bright, herbal note that balances the richness of the butter.
- Lemon juice: A splash cuts through the fat and wakes up all the other flavors.
- Smoked paprika: Optional, but it adds a subtle warmth and a hint of smokiness that feels almost addictive.
- Rice paper wrappers: Look for the 22 cm round ones, they're sturdy enough to hold the filling but still delicate when fried.
- Shredded lettuce or cabbage: Adds crunch and freshness, and helps keep the filling from getting too heavy.
- Carrot and cucumber: Julienned thin, they add color, texture, and a cool contrast to the warm chicken.
- Neutral oil for frying: Canola or grapeseed works best because they don't interfere with the garlic butter flavor.
Instructions
- Cook the chicken:
- Season the breasts with salt and pepper, then sear them in olive oil over medium heat for 6 to 7 minutes per side until cooked through and golden. Let them rest for a few minutes before shredding with two forks so the juices stay inside.
- Make the garlic butter sauce:
- Melt butter in the same skillet over medium-low heat, then add the minced garlic and sauté gently for a minute or two until it smells amazing but hasn't browned. Stir in parsley, lemon juice, and smoked paprika, then toss the shredded chicken in the sauce 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 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 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 tightly, and 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. Cook for 2 to 3 minutes per side until golden and crisp, working in batches if your pan isn't big enough.
- Serve warm:
- Transfer to a plate and serve with extra lemon wedges or your favorite dipping sauce while they're still hot and crunchy.
Pin it One evening I made these for a friend who was going through a rough week, and we ate them straight from the pan standing at the counter. She said it was the first time all week she'd actually tasted her food. Sometimes a simple meal with big flavors is exactly what someone needs. We didn't say much, just passed the lemon wedges back and forth and let the garlic do the talking.
Variations You Might Try
If you're short on time, shredded rotisserie chicken works beautifully and cuts the prep down to almost nothing. I've also used leftover grilled chicken thighs, which add a little more richness and flavor. For a spicier version, toss some finely chopped fresh chili or a pinch of red pepper flakes into the garlic butter. If you want to make these dairy-free, plant-based butter works just as well and still gives you that silky, rich coating.
Serving Suggestions
These wraps are great on their own, but they also pair beautifully with a simple side salad or a bowl of jasmine rice. I like to serve them with a tangy dipping sauce, like sweet chili sauce or a quick mix of lime juice, fish sauce, and a little sugar. A crisp white wine like Sauvignon Blanc or a cold beer complements the garlic and butter without overwhelming the flavors. They're also perfect for casual gatherings because you can make a big batch and let people grab them as they cool.
Storage and Reheating
If you have leftovers, store the wraps in an airtight container in the fridge for up to two days. To reheat, place them in a dry nonstick skillet over medium heat for a few minutes per side to crisp them back up, or use an air fryer at 180°C for about 5 minutes. The microwave will make them soggy, so avoid that if you can. You can also freeze the assembled but uncooked wraps on a baking sheet, then transfer them to a freezer bag and fry them straight from frozen, adding an extra minute or two to the cooking time.
- Always store the wraps seam side down so they don't unroll in the fridge.
- If reheating in a skillet, use a lid for the first minute to help warm the filling through without burning the outside.
- Freeze them individually so you can pull out just one or two at a time for quick meals.
Pin it These wraps have become one of those recipes I turn to when I want something that feels indulgent but doesn't take all night. They're crispy, garlicky, and just messy enough to feel like a real treat.
Recipe Questions & Answers
- → Can I prepare the chicken ahead of time?
Yes, you can cook and shred the chicken up to 2 days in advance. Store it in an airtight container in the refrigerator. Prepare the garlic-butter sauce fresh, then toss with the chilled chicken just before assembling the wraps.
- → What's the best way to keep rice paper from sticking?
Keep a damp kitchen towel nearby after dipping each wrapper. The moisture helps prevent sticking. Work quickly but carefully when rolling, and don't over-soak the rice paper—8-10 seconds in warm water is ideal for proper pliability.
- → How do I make these wraps dairy-free?
Simply substitute the unsalted butter with plant-based butter in equal amounts. The garlic-butter sauce will remain creamy and flavorful, and the wraps taste just as delicious with this swap.
- → Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken is a convenient shortcut that saves cooking time. Just shred about 2 cups of rotisserie chicken meat and skip the initial cooking step. Proceed directly to making the garlic-butter sauce and tossing the chicken.
- → What dipping sauces pair well with these wraps?
Try sweet chili sauce, soy sauce with lime, sriracha mayo, or a simple peanut sauce. The garlicky chicken works beautifully with both Asian-inspired and Mediterranean-style dips.
- → Can I freeze these wraps for later?
Yes, you can freeze them after pan-frying. Place cooled wraps on a baking sheet to freeze individually, then transfer to a freezer bag. Reheat in a skillet over medium heat for 2-3 minutes per side, or in the oven at 350°F for about 8 minutes.