Garlicky Pulled Chicken Wraps (Print Version)

Shredded chicken in garlic-butter sauce, wrapped in crispy rice paper. Golden, flavorful, and gluten-free.

# 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)

# How-To Steps:

01 - Season the chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 6 to 7 minutes per side until cooked through and internal temperature reaches 165°F. 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 and lightly golden, taking care not to brown. Stir in chopped parsley, lemon juice, and smoked paprika. Add shredded chicken and toss thoroughly to coat evenly. Remove from heat.
03 - Fill a shallow dish with warm water. Dip one rice paper wrapper into water for 8 to 10 seconds until just pliable and translucent. Lay flat on a damp kitchen towel to prevent sticking.
04 - Place a small handful of shredded lettuce, julienned carrot, and cucumber in the lower third of each wrapper. Add about 2 heaping tablespoons of garlicky chicken. Fold bottom edge up over filling, fold in sides tightly, then roll forward to seal completely. Repeat with remaining wrappers and filling.
05 - Heat neutral oil in a nonstick skillet over medium heat. Place wraps seam side down in pan. Cook for 2 to 3 minutes per side until golden brown and crispy. Work in batches as needed to avoid overcrowding. Transfer to paper towel-lined plate.
06 - Serve warm with extra lemon wedges or your preferred dipping sauce on the side.

# Expert Tips:

01 -
  • The contrast between the tender garlic chicken and the shattering crisp rice paper is absolutely addictive
  • These come together in under an hour but taste like something from a restaurant
02 -
  • Rice paper tears easily if you overfill them, so start with less filling than you think you need
  • The wraps soften quickly as they sit, so serve them immediately for that signature crunch
03 -
  • Use a damp towel under your work surface to prevent rice paper from sticking and tearing
  • Let the chicken cool slightly before tossing it in the garlic butter so the sauce coats evenly
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