Garlicky Pulled Chicken Wraps (Printable Version)

Tender shredded chicken coated in garlic-butter, rolled in rice paper and crisped to golden perfection.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
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)

# Steps to Follow:

01 - Season chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium heat. Cook chicken 6 to 7 minutes per side until fully cooked. Remove, let rest 5 minutes, then shred using two forks.
02 - In the same skillet, melt butter over medium-low heat. Sauté minced garlic for 1 to 2 minutes until fragrant but not browned. Stir in chopped parsley, lemon juice, and smoked paprika if using. Add shredded chicken and toss to coat. Remove from heat.
03 - Fill a shallow dish with warm water. Dip one rice paper wrapper for 8 to 10 seconds until pliable. Lay flat on a damp kitchen towel.
04 - Place a small handful of shredded lettuce or cabbage, julienned carrot, cucumber, and about 2 heaping tablespoons of garlicky chicken onto the lower third of the softened wrapper. Fold bottom over filling, tuck in sides, and roll tightly. Repeat for remaining wrappers and filling.
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 brown and crisp. Fry in batches if necessary.
06 - Serve warm, optionally with lemon wedges or a preferred dipping sauce.

# Additional Tips::

01 -
  • The wraps come out impossibly crispy on the outside while staying tender inside, which honestly feels like a small miracle every time.
  • Forty-five minutes from raw chicken to golden wraps on your plate means you can pull this off on a busy weeknight without stress.
  • One pan does almost all the work, so cleanup is mercifully quick and the flavor just deepens as you go.
02 -
  • Never oversoak the rice paper or it becomes impossibly fragile—I learned this the hard way by crying over a torn wrapper, and now I time it by counting to ten.
  • The seam side down in the pan is non-negotiable because that's what seals it closed and gives you the crunch factor that makes these special.
  • Shredding the chicken while it's still warm makes it easier and the strands stay tender instead of tightening up as it cools.
03 -
  • If your rice paper tears while you're rolling, use a small piece of the next wrapper to patch it—overlap it slightly and it'll seal itself when it hits the pan.
  • Keep a damp towel under your workspace; it prevents the wrappers from drying out while you're rolling and makes everything go faster.
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