If you’re craving something fresh, flavorful, and packed with a punch of garlic, the Garlicky Pulled Chicken Wraps Recipe is exactly what you need. This dish combines tender, juicy chicken infused with a rich garlic-butter sauce and fresh crunchy vegetables, all wrapped in delicate rice paper that crisps up beautifully when pan-fried. It’s a perfect harmony of textures and vibrant flavors that will have you coming back for more at every bite.
Ingredients You’ll Need
Gathering the right ingredients for the Garlicky Pulled Chicken Wraps Recipe is simple and rewarding because each element plays a crucial role. From the succulent chicken breasts to the bright crunch of fresh vegetables, every component enhances the overall taste and texture, making this dish a joy to prepare and eat.
- 2 large boneless, skinless chicken breasts: The star protein, easy to cook and shred for ultimate tenderness.
- 1 teaspoon salt: Enhances natural flavors and seasons the chicken perfectly.
- ½ teaspoon black pepper: Adds a subtle heat that complements the garlic beautifully.
- 1 tablespoon olive oil: Used for cooking chicken, bringing a mild fruity note.
- 3 tablespoons unsalted butter: Creates a luscious base for the garlic sauce.
- 5 large garlic cloves, minced: Provides the signature garlicky kick that defines this recipe.
- 2 tablespoons fresh parsley, chopped: Offers freshness and a pop of vibrant green color.
- 1 tablespoon lemon juice: Adds brightness and balances the richness.
- ½ teaspoon smoked paprika (optional): Gives a subtle smoky depth if you want an extra layer of flavor.
- 12 round rice paper wrappers (9-inch diameter): The delicate wraps that hold all the delicious fillings together.
- 1 cup shredded lettuce or cabbage: Brings a crisp, refreshing crunch.
- 1 small carrot, julienned: Adds sweet earthiness and vibrant color.
- 1 small cucumber, julienned: Introduces coolness and a light textural contrast.
- 2 tablespoons neutral oil (such as canola or grapeseed): For pan-frying the wraps to a golden crisp finish.
How to Make Garlicky Pulled Chicken Wraps Recipe
Step 1: Cook and Shred the Chicken
Season your chicken breasts liberally with salt and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 6 to 7 minutes on each side until fully cooked through. Allow the chicken to rest for 5 minutes to retain its juices, then shred it finely with two forks. This juicy, tender shredded chicken sets the perfect foundation for your wraps.
Step 2: Prepare the Garlic-Butter Sauce
Using the same skillet, melt your butter over medium-low heat, which will pick up any delightful leftover chicken flavors. Add the minced garlic and sauté gently for 1 to 2 minutes until fragrant but not browned—this ensures a rich, aromatic base without bitterness. Stir in fresh parsley, lemon juice, and smoked paprika if using, then toss the shredded chicken in this flavorful mixture to coat every piece thoroughly. The garlicky buttery goodness here is what makes these wraps truly unforgettable.
Step 3: Soften the Rice Paper Wrappers
Fill a shallow dish with warm water and dip one rice paper wrapper for 8 to 10 seconds until it becomes soft and pliable. Carefully lay the softened wrapper flat on a damp towel so it’s ready for the filling without sticking.
Step 4: Assemble the Wraps
Place a small handful of shredded lettuce or cabbage, along with julienned carrot and cucumber, on the lower third of the softened wrapper. Add about 2 heaping tablespoons of that irresistible garlicky chicken on top. Fold the bottom edge over the filling, tuck in the sides neatly, and roll tightly to create a neat little parcel. Repeat this assembly with all remaining wrappers and filling.
Step 5: Pan-Fry the Wraps
Heat a neutral oil like canola or grapeseed in a nonstick skillet over medium heat. Place the wraps seam-side down and cook each side for 2 to 3 minutes until they turn beautifully golden and crisp. Work in batches if needed to prevent overcrowding. This final step gives the wraps a delightful crunch that contrasts perfectly with the tender filling inside, making every bite a textural delight.
How to Serve Garlicky Pulled Chicken Wraps Recipe
Garnishes
To elevate your Garlicky Pulled Chicken Wraps Recipe, consider garnishing with fresh lemon wedges that add a bright, zesty lift when squeezed over the wraps. A sprinkle of extra chopped parsley or a drizzle of your favorite dipping sauce—such as a tangy yogurt-based dip or spicy sriracha mayo—can complement the garlic and smoky notes beautifully.
Side Dishes
These wraps shine wonderfully on their own but pair exceptionally well with light, refreshing sides like a crisp Asian-style cucumber salad or a bowl of steamed jasmine rice. You might also want to serve them alongside a simple miso soup to create a balanced and satisfying meal experience.
Creative Ways to Present
For a fun twist, slice the wraps into bite-sized pinwheels before serving on a large platter—it’s perfect for sharing at casual gatherings or as party appetizers. Alternatively, arrange them whole with a vibrant side of colorful dipping sauces for a visually stunning presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Garlicky Pulled Chicken Wraps Recipe, you can store them in an airtight container in the refrigerator for up to 2 days. To keep the rice wrappers from getting soggy, it’s best to store the chicken filling separately from the vegetables and wrap components, then assemble and pan-fry fresh when ready to serve again.
Freezing
Freezing wraps is possible but not ideal due to the rice paper texture—if you must freeze, freeze only the cooked shredded chicken mixture in an airtight freezer-safe container for up to 2 months. When ready, thaw it overnight in the fridge and use fresh vegetables and wrappers for assembling the wraps to maintain that perfect crispness.
Reheating
Reheat the shredded chicken filling gently on the stovetop or in the microwave until warm, then reassemble the wraps and pan-fry them again for a few minutes on each side to restore their golden crispiness. This method helps recapture the original texture and flavor that make this recipe so special.
FAQs
Can I use shredded rotisserie chicken instead of cooking the breasts?
Absolutely! Using shredded rotisserie chicken is a fantastic shortcut that still lets you enjoy all the garlic butter flavor when you toss it in the sauce.
Are rice paper wrappers gluten-free?
Yes, rice paper wrappers are naturally gluten-free, making this recipe a great choice for anyone avoiding gluten.
Can I prepare this recipe vegan or vegetarian?
You can swap the chicken and butter for plant-based alternatives like shredded jackfruit and vegan butter, then follow the rest of the recipe for a delicious vegan version.
What dipping sauces pair well with these wraps?
Dipping sauces like sweet chili, peanut sauce, or a tangy garlic yogurt dip really complement the flavors and add an exciting extra dimension.
How crispy do the wraps get after pan-frying?
The wraps become beautifully golden with a satisfyingly crisp exterior that provides a wonderful contrast to the tender chicken and fresh veggies inside.
Final Thoughts
I genuinely hope you give this Garlicky Pulled Chicken Wraps Recipe a try because it’s a delicious way to transform simple ingredients into something truly memorable. Whether for a weeknight dinner or showing off your cooking skills to friends, these wraps bring together freshness, bold flavor, and irresistible textures that will leave everyone asking for seconds.
Print
Garlicky Pulled Chicken Wraps Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Fusion
Description
These Garlicky Pulled Chicken Wraps combine tender, flavorful shredded chicken infused with a buttery garlic sauce, wrapped in delicate rice paper wrappers with fresh julienned vegetables. Pan-fried to a golden crisp, these wraps make for a delicious and satisfying meal perfect for lunch or dinner.
Ingredients
Chicken and Sauce
- 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 5 large garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika (optional)
Wrap Ingredients
- 12 round rice paper wrappers (9-inch diameter)
- 1 cup shredded lettuce or cabbage
- 1 small carrot, julienned
- 1 small cucumber, julienned
- 2 tablespoons neutral oil (such as canola or grapeseed)
Instructions
- Cook and shred chicken: Season the chicken breasts evenly with salt and black pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6 to 7 minutes on each side until fully cooked through. Remove the chicken and let it rest for 5 minutes to retain juices, then shred it thoroughly using two forks.
- Prepare garlic-butter sauce: In the same skillet, melt the butter over medium-low heat. Add the minced garlic and sauté gently for 1 to 2 minutes, stirring often until fragrant but not browned. Stir in chopped parsley, lemon juice, and smoked paprika if using. Toss the shredded chicken in the garlic-butter sauce until fully coated, then remove from heat.
- Soften rice paper wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 8 to 10 seconds until it becomes pliable. Immediately lay the softened wrapper flat on a damp towel to prevent sticking.
- Assemble wraps: On the lower third of the softened wrapper, place a small handful of shredded lettuce (or cabbage), a few strips of julienned carrot and cucumber, and about two heaping tablespoons of the garlicky shredded chicken. Fold the bottom edge of the wrapper over the filling, tuck in the sides carefully, then roll the wrapper tightly to enclose the filling completely. Repeat with remaining wrappers and filling.
- Pan-fry wraps: Heat the neutral oil in a nonstick skillet over medium heat. Place the wraps seam side down in the pan and cook for 2 to 3 minutes on each side until they turn golden and crisp. Work in batches if necessary to avoid overcrowding.
- Serve: Serve the garlicky pulled chicken wraps warm. Optionally, garnish with lemon wedges or accompany with your favorite dipping sauce for extra flavor.
Notes
- Be careful not to over-soak the rice paper wrappers, as they can become too soft and tear easily.
- Use a nonstick skillet for easier frying and cleanup.
- Smoked paprika is optional but adds a subtle smoky depth to the garlic-butter sauce.
- Vegetables can be swapped or added according to preference, such as bell peppers or fresh herbs.
- These wraps are best enjoyed fresh to maintain crispiness.
