Save to Pinterest The smell of garlic melting into butter still takes me back to my tiny apartment kitchen where I first improvised these wraps. I had leftover rotisserie chicken and a pack of rice paper from an abandoned spring roll experiment. That crispy, golden first bite convinced me that some of the best discoveries happen when you work with what you have.
My roommate wandered in mid-frying and hovered around the stove until I finally handed her a plate. We stood over the counter eating them straight from the pan, burning our fingers because we could not wait another second. Now they are the first thing she requests whenever she visits.
Ingredients
- Chicken breasts: Boneless and skinless gives you the cleanest shred, though leftover rotisserie chicken works beautifully if you are short on time
- Garlic: Five cloves might seem aggressive but this is the star of the show, so do not be shy with it
- Butter: Unsalted lets you control the seasoning, though salted works fine if you adjust the salt elsewhere
- Rice paper wrappers: The round ones at 22 cm are ideal, but any size works as long as you can fold them comfortably
- Vegetables: Lettuce adds crunch while carrot and cucumber bring freshness and color to balance the rich chicken
- Neutral oil: Canola or grapeseed oil has a high smoke point perfect for getting that golden exterior without burning
Instructions
- Cook and shred the chicken:
- Season both sides generously with salt and pepper, then cook in hot olive oil until no longer pink inside. Let it rest for a few minutes so the juices redistribute, then use two forks to pull it apart into shreds.
- Make the garlic butter sauce:
- Melt butter in the same pan over medium-low heat and add minced garlic. Let it sizzle gently until fragrant but not browned, then stir in parsley, lemon juice, and smoked paprika. Toss the shredded chicken through until every piece is coated.
- Soften the rice paper:
- Fill a shallow dish with warm water and dip each wrapper for 8 to 10 seconds. You want it pliable, not disintegrating. Lay it flat on a damp towel while you work.
- Roll the wraps:
- Pile lettuce, carrot, cucumber, and garlicky chicken in the lower third. Fold the bottom over the filling, tuck in the sides like a burrito, and roll tightly but gently so the rice paper does not tear.
- Fry until golden:
- Heat a slick of neutral oil in a nonstick skillet and place the wraps seam side down. Cook for 2 to 3 minutes per side until golden and crispy, working in batches if your pan is crowded.
Save to Pinterest These became my go-to for dinner parties because I can prep everything ahead and fry them just before guests arrive. Watching people bite through that crispy layer and light up when they hit the garlic chicken never gets old.
Make It Your Own
Sometimes I add fresh mint or basil to the vegetable mix for an herbal note. A splash of fish sauce in the garlic butter gives it depth, or you can go completely dairy-free with plant-based butter without sacrificing much richness.
Serving Ideas
A crisp white wine like Sauvignon Blanc cuts through the butter beautifully. I also love these with a quick dipping sauce made from sriracha, mayo, and a squeeze of lime for an extra layer of flavor.
Timing Is Everything
The difference between perfectly crispy and soggy is just a few minutes, so have your plates ready and eat them straight from the pan. These do not reheat well, which is just another excuse to invite people over.
- Keep the fried ones warm in a 200°F oven while you finish the batch
- Set up a little topping bar with extra herbs and lime wedges
- Double the recipe because they disappear faster than you expect
Save to Pinterest There is something deeply satisfying about transforming simple ingredients into something that feels special. These wraps remind me that good food does not have to be complicated.
Recipe FAQs
- → Can I use pre-cooked chicken?
Yes, rotisserie chicken works perfectly and cuts prep time significantly. Simply shred about 500g of cooked chicken and toss directly with the garlic-butter sauce.
- → How do I prevent rice paper from tearing?
Dip the wrapper briefly (8-10 seconds) in warm water until just pliable, not fully soft. Work on a damp towel and don't overfill. The wrapper continues softening as you roll.
- → Can these be made ahead?
Assemble the wraps up to 4 hours ahead, cover with damp paper towels and plastic wrap, then refrigerate. Pan-fry just before serving for best texture.
- → What dipping sauces pair well?
Sweet chili sauce, soy-ginger dipping sauce, or a creamy garlic aioli all complement the garlicky chicken beautifully. A simple squeeze of fresh lemon also works wonderfully.
- → How do I make them dairy-free?
Simply substitute the butter with plant-based butter or use extra virgin olive oil in the garlic sauce. The flavor remains rich and delicious.
- → Can I bake instead of pan-fry?
Yes, brush wraps lightly with oil and bake at 200°C (400°F) for 15-18 minutes, flipping halfway. They won't be quite as crispy but still delicious.