Shredded chicken in rich garlic-butter sauce, wrapped in rice paper and pan-fried golden. A crispy, flavorful fusion main dish.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
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
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 (e.g., canola, grapeseed)
# How to Make It:
01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - Serve warm with extra lemon wedges or a dipping sauce of your choice.
