Garlicky Pulled Chicken Wraps (Printable version)

Golden pan-fried wraps filled with tender garlicky chicken, fresh vegetables, and aromatic garlic-butter sauce. Easy and delicious.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 teaspoon salt
03 - 0.5 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 fresh lemon juice
09 - 0.5 teaspoon smoked paprika

→ Wraps and Vegetables

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 such as canola or grapeseed

# Directions:

01 - Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook for 6 to 7 minutes per side until cooked through. Allow to rest 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 thoroughly to coat. Remove from heat.
03 - Prepare a shallow dish with warm water. Dip one rice paper wrapper into the water for 8 to 10 seconds until pliable. Lay flat on a damp kitchen towel.
04 - Place a small handful of lettuce, carrot, cucumber, and approximately 2 heaping tablespoons of garlicky chicken in the lower third of the wrapper. Fold the bottom edge 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 to 3 minutes per side until golden and crisp. Work in batches if necessary.
06 - Transfer wraps to a serving plate and serve warm with fresh lemon wedges or preferred dipping sauce.

# Expert Tips:

01 -
  • The garlic butter soaks into every shred of chicken, making each bite ridiculously flavorful without being heavy.
  • Rice paper crisps up beautifully in the pan, giving you that restaurant-quality crunch at home.
  • You can prep the filling ahead and wrap them right before dinner, which makes weeknights feel less chaotic.
  • They're naturally gluten-free and easy to adapt if you need dairy-free or want to use rotisserie chicken instead.
02 -
  • Don't oversoak the rice paper or it will tear when you try to roll it, just a quick dip is enough.
  • Let the chicken rest before shredding so it stays juicy instead of drying out.
  • Keep the heat medium when frying so the wrappers crisp up without burning before the inside is warm.
  • If the garlic starts to brown too fast, pull the pan off the heat immediately because burnt garlic tastes bitter and ruins the sauce.
03 -
  • Use a damp kitchen towel under the rice paper while you assemble so it doesn't stick to your counter.
  • Don't overfill the wraps or they'll burst when you fry them, less is more here.
  • If you're making a big batch, keep the finished wraps covered with a damp towel until you're ready to fry so they don't dry out.
  • Add a squeeze of fresh lemon right before serving to brighten everything up at the last second.
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