Garlicky Pulled Chicken Wraps (Printable)

Tender shredded chicken coated in garlic-butter sauce, wrapped and pan-fried for a crispy, flavorful dish.

# Components:

→ 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 (optional)

→ 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 (canola or grapeseed)

# Method:

01 - Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6 to 7 minutes per side until fully cooked. 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 without browning. Stir in parsley, lemon juice, and smoked paprika. Add shredded chicken and toss until evenly coated. Remove from heat.
03 - Fill a shallow dish with warm water. Dip one rice paper wrapper for 8 to 10 seconds until pliable, then 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 bottom over the filling, tuck in sides, and roll tightly. Repeat for remaining wrappers.
05 - Heat neutral oil in a nonstick skillet over medium heat. Place wraps seam side down and cook 2 to 3 minutes per side until golden and crisp. Cook in batches as needed.
06 - Serve warm with optional lemon wedges or preferred dipping sauce.

# Expert Advice:

01 -
  • Garlic-butter shrimp-level decadence but with chicken that doesn't dry out, because everything gets tossed in that silky sauce.
  • The rice paper gets golden and crackly in under three minutes, which means you taste that textural contrast every single bite.
  • You can make these ahead, stack them uncooked, and pan-fry whenever hunger strikes.
02 -
  • Don't skip the five-minute rest after cooking the chicken—carryover cooking finishes it gently, and resting lets the fibers relax so they shred into actual strands instead of falling apart into sad little pieces.
  • The moment your garlic hits the butter, start timing; even thirty seconds too long turns it from sweet to bitter, and no amount of lemon will fix that.
  • Rice paper is forgiving about moisture—too dry and it's papery, too wet and it tears, so keep that damp towel nearby and trust the process.
03 -
  • Make the chicken and sauce up to two days ahead and store them separately, then wrap and fry them fresh when you're ready to eat; the rice paper is the only part that needs to happen close to serving time.
  • If your rice paper tears while wrapping, grab another one and place the torn one as a second layer underneath—nobody will know, and it holds together perfectly.
  • A nonstick skillet is worth its weight here because these have a tendency to stick as they crisp, and you want to flip them without drama.
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