Save Indulge in these Garlicky Pulled Chicken Wraps, a fusion dish that brings together succulent shredded chicken and a rich, aromatic garlic-butter sauce. Wrapped in delicate rice paper and pan-fried until golden, these wraps offer a satisfyingly crispy exterior and a flavorful, tender interior that is perfect for any occasion.
Pin it The secret to this dish lies in the balance of the warm, buttery chicken and the fresh, crisp vegetables like carrots and cucumbers. It's a quick 45-minute meal that feels elevated yet remains easy enough for a busy weeknight.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts (about 500 g), 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon olive oil
- Garlic-Butter Sauce: 3 tablespoons unsalted butter, 5 large garlic cloves, minced, 2 tablespoons fresh parsley, chopped, 1 tablespoon lemon juice, ½ teaspoon smoked paprika (optional)
- Wraps: 12 round rice paper wrappers (22 cm/9 inch diameter), 1 cup shredded lettuce or cabbage, 1 small carrot, julienned, 1 small cucumber, julienned
- Pan-Frying: 2 tablespoons neutral oil (e.g., canola, grapeseed)
Instructions
- Step 1
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for 6–7 minutes per side, or until cooked through. Let rest for 5 minutes, then shred with two forks.
- Step 2
- In the same skillet, melt the butter over medium-low heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in parsley, lemon juice, and smoked paprika. Add shredded chicken and toss well to coat. Remove from heat.
- Step 3
- Prepare a shallow dish of warm water. Dip one rice paper wrapper into the water for 8–10 seconds until just pliable. Lay flat on a damp kitchen towel.
- Step 4
- Place a small handful of lettuce, carrot, cucumber, and about 2 heaping tablespoons of garlicky chicken in the lower third of the wrapper. Fold the bottom up over the filling, tuck in the sides, and roll tightly. Repeat with remaining wrappers and filling.
- Step 5
- Heat neutral oil in a nonstick skillet over medium heat. Add wraps, seam side down, and cook for 2–3 minutes per side until golden and crisp. Work in batches if necessary.
- Step 6
- Serve warm with extra lemon wedges or a dipping sauce of your choice.
Zusatztipps für die Zubereitung
To ensure the best results, use a nonstick skillet for frying so the rice paper doesn't stick or tear. Always let the chicken rest before shredding to keep it juicy. When dipping the rice paper, 8–10 seconds is usually enough; if it's too soft, it becomes difficult to roll without tearing.
Varianten und Anpassungen
For those who prefer a spicier kick, try adding chopped chili to the garlic-butter sauce. If you're short on time, rotisserie chicken works as a great substitute. For a dairy-free version, replace the unsalted butter with a plant-based alternative.
Serviervorschläge
These wraps are best served warm immediately after pan-frying. They pair beautifully with a crisp white wine like Sauvignon Blanc. Garnish with extra lemon wedges to squeeze over the wraps for a bright, citrusy finish.
Pin it Whether enjoyed as a main dish or a hearty snack, these garlicky pulled chicken wraps are a crowd-pleasing option that perfectly balances richness and freshness. Enjoy the delightful crunch and savory garlic butter in every bite.
Frequently Asked Questions
- → Can I prepare the filling ahead of time?
Yes, you can shred and sauce the chicken up to 8 hours in advance. Store it in an airtight container in the refrigerator. Reheat gently in a skillet before assembling the wraps to ensure the garlic-butter sauce coats evenly.
- → What's the best way to soften rice paper without tearing it?
Dip each wrapper into warm water for 8-10 seconds until just pliable. Don't soak too long or it becomes fragile. Practice makes perfect—your first wrapper might tear, but you'll develop a feel for the ideal timing quickly.
- → How do I keep the wraps crispy after pan-frying?
Serve immediately after cooking while they're still warm. If you must wait, place finished wraps on a wire rack rather than a plate to allow air circulation and prevent steam from making them soggy.
- → Can I use rotisserie chicken instead of cooking from scratch?
Absolutely. Rotisserie chicken saves time and tastes delicious. Simply shred about 2 cups of meat and proceed with making the garlic-butter sauce. This cuts your active cooking time in half.
- → What dipping sauces pair well with these wraps?
Try sweet chili sauce, Vietnamese dipping sauce (nuoc cham), sriracha mayo, or a simple soy-lime vinaigrette. The garlic-butter coating is rich, so tangy or spicy accompaniments complement it beautifully.
- → Are these wraps suitable for meal prep?
The filled but uncooked wraps can be refrigerated for up to 4 hours, covered with damp paper towels to prevent drying. Pan-fry them fresh when ready to eat for optimal crispiness and texture.