Save These golden, crispy Garlicky Pulled Chicken Wraps bring together the best of comfort food and fresh ingredients in one irresistible package. Tender shredded chicken is lovingly coated in a fragrant garlic-butter sauce, then wrapped in delicate rice paper with crisp vegetables and pan-fried to perfection. Each bite delivers a satisfying contrast of textures – from the crackling exterior to the succulent, flavorful filling within.
Save The magic of this dish lies in the aromatic garlic-butter sauce that transforms ordinary chicken into something extraordinary. The rice paper wrappers become beautifully golden and crispy when pan-fried, creating a delightful textural contrast with the tender filling. These wraps are versatile enough to serve as appetizers, light lunch, or a satisfying dinner alongside your favorite dipping sauce.
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 (canola or grapeseed)
Instructions
- Step 1: Cook the Chicken
- 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: Make Garlic-Butter Sauce
- 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 Rice Paper
- 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: Assemble Wraps
- 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: Pan-Fry
- 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
- Serve warm with extra lemon wedges or a dipping sauce of your choice.
Zusatztipps für die Zubereitung
For perfectly crispy wraps, ensure the rice paper is not over-soaked – it should still have a slight firmness when you begin rolling. Work quickly once the wrapper is moistened, as it continues to soften. Keep completed wraps covered with a damp towel to prevent drying while preparing the rest. When pan-frying, don't overcrowd the skillet, as this will lower the temperature and prevent proper crisping.
Varianten und Anpassungen
For a spicier kick, add chopped chili to the garlic-butter sauce. Substitute rotisserie chicken for a faster version, simply shred and toss with the prepared garlic-butter sauce. For dairy-free preparation, use plant-based butter in the sauce. You can also experiment with different vegetables like bell peppers, sprouts, or fresh herbs like cilantro or mint for varied flavors and textures.
Serviervorschläge
These wraps pair beautifully with a crisp white wine like Sauvignon Blanc or a light beer. Serve with sweet chili sauce, peanut dipping sauce, or a simple soy-ginger mixture. For a complete meal, accompany with a fresh Asian-inspired salad or steamed jasmine rice. The wraps are also excellent for entertaining – arrange on a platter with various dipping sauces for guests to enjoy.
Save These Garlicky Pulled Chicken Wraps represent the perfect fusion of flavors and textures that make every bite memorable. The combination of aromatic garlic-butter sauce, fresh vegetables, and crispy rice paper creates a dish that's both satisfying and sophisticated. Whether you're looking for a quick weeknight meal or an impressive appetizer for guests, these wraps deliver on both flavor and visual appeal, proving that simple ingredients can create extraordinary results.
Recipe Questions & Answers
- → How do I prevent the rice paper from tearing?
Dip the rice paper in warm water for 8-10 seconds until pliable, not soggy. Lay it flat on a damp kitchen towel before filling to make it easier to handle without tears.
- → Can I prepare these wraps ahead of time?
Yes, assemble the wraps up to 2 hours before and refrigerate between damp towels. Pan-fry just before serving for the best crispy texture.
- → What's a good dipping sauce pairing?
Try sweet chili sauce, hoisin, sriracha mayo, or a simple soy-lime mixture. The garlicky chicken pairs beautifully with tangy or spicy accompaniments.
- → How do I make this dairy-free?
Substitute the unsalted butter with plant-based butter in the garlic sauce. The flavor remains rich and aromatic while keeping the dish completely dairy-free.
- → Can I use different vegetables inside?
Absolutely. Try bell peppers, mint, cilantro, or julienned daikon radish for variety. Keep vegetables thin and fresh for easier rolling and better texture.
- → Why isn't my chicken shredding easily?
Ensure the chicken is fully cooked and rested for 5 minutes before shredding. Slightly cooled chicken tears more easily. If still difficult, use two forks to pull against the grain.