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
Scale
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.
