Garlicky Pulled Chicken Wraps (Print View)

Shredded chicken in garlic-butter sauce, wrapped in crispy rice paper with fresh vegetables. Gluten-free fusion.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 pounds)
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 with salt and pepper. Heat olive oil in a skillet over medium heat and cook for 6–7 minutes per side until cooked through. Let rest for 5 minutes, then shred with two forks.
02 - Melt butter in the same skillet over medium-low heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in parsley, lemon juice, and smoked paprika. Add shredded chicken and toss well to coat. Remove from heat.
03 - Prepare a shallow dish of warm water. Dip one rice paper wrapper into the water for 8–10 seconds until just pliable. Lay flat on a damp kitchen towel.
04 - 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, 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 2–3 minutes per side until golden and crisp. Work in batches if necessary.
06 - Serve warm with extra lemon wedges or a dipping sauce of your choice.

# Expert Advice:

01 -
  • The garlicky butter sauce seeps into the shredded chicken, creating pockets of flavor that burst with each bite, something store-bought wraps never achieve.
  • These wraps look impressive enough for guests but are secretly simple enough to make when youre exhausted after work and need dinner in under an hour.
02 -
  • Oversoaking rice paper makes it impossible to work with, turning into a sticky, torn mess, so count to 10 while dipping and immediately remove it.
  • Allowing the pan-fried wraps to rest on paper towels for just 60 seconds helps maintain their crispness while absorbing excess oil.
03 -
  • Instead of cooking chicken specifically for this recipe, I often prepare extra when making chicken for another meal, then refrigerate it to use in these wraps the next day, cutting the active cooking time nearly in half.
  • The perfect wrapping technique is to fold tightly but not so tight that you tear the delicate rice paper, using slightly damp fingers to seal the edges before pan-frying.
Go Back