Save The kitchen still smells like garlic butter whenever I think about these wraps. I stumbled upon rice paper wrappers at an Asian market and bought them on impulse, with absolutely no plan. That accidental discovery turned into one of those dishes that makes you pause mid bite and say oh wow out loud.
My roommate walked in while I was pan frying the first batch and immediately grabbed a fork. We stood at the stove eating them straight from the pan, burning our fingers because we couldnt wait. Now whenever friends come over, these wraps are the first thing they request.
Ingredients
- Chicken breasts: Boneless and skinless works best here, but thighs would add extra richness if you prefer dark meat
- Butter: Unsalted lets you control the seasoning, though salted works in a pinch just adjust your salt accordingly
- Garlic cloves: Fresh minced garlic is non negotiable here, the jarred stuff loses its punch in the butter sauce
- Rice paper wrappers: The round ones fold more evenly than square, and 22 cm is the sweet spot for holding filling without tearing
- Lettuce or cabbage: Adds needed crunch and freshness to balance the rich garlic butter chicken
- Carrot and cucumber: Julienned thin means they cook slightly when pan frying but still keep their snap
Instructions
- Cook and shred the chicken:
- Season both sides generously with salt and pepper, then cook in hot olive oil until golden and cooked through, about 7 minutes per side. Let it rest 5 minutes before shredding with two forks into bite sized pieces.
- Make the garlic butter sauce:
- Melt butter in the same pan over medium low heat and sauté garlic until fragrant, about 1 minute. Stir in parsley, lemon juice, and smoked paprika, then toss the shredded chicken until every piece is coated.
- Soft the rice paper wrappers:
- Dip each wrapper in warm water for 8 to 10 seconds until pliable but not mushy. Lay flat on a damp towel while you work to prevent sticking and tearing.
- Roll the wraps:
- Place filling in the lower third, fold bottom up, tuck in sides tightly, and roll forward like a burrito. Keep the tension firm so they hold together during frying.
- Pan fry until golden:
- Cook seam side down first to seal, then 2 to 3 minutes per side until crisp and golden brown. Work in batches so the oil stays hot enough to create that addictive crunch.
Save These became my go to for weeknight dinners when I want something that feels fancy but comes together fast. The way the garlic butter seeps into the rice paper as it fries creates this flavor that keeps everyone coming back for seconds.
Making Ahead
You can cook and shred the chicken up to 2 days in advance, then just reheat it gently in the butter sauce before assembling. The vegetables can be prepped and stored in the fridge, but dont roll the wraps more than an hour before frying or theyll get soggy.
Frying Technique
Medium heat is your friend here. Too high and the wrappers burn before the inside heats through. I use nonstick to minimize sticking, but a well seasoned cast iron works beautifully too. Let them cool on a wire rack so they stay crisp on all sides.
Serving Suggestions
These wraps shine with a simple dipping sauce on the side. I love them with extra lemon wedges for squeezing, or try sriracha mayo for extra kick. They also pair perfectly with a crisp white wine like Sauvignon Blanc to cut through the richness.
- Set up a wrapping station with all ingredients prepped and ready
- Keep a bowl of water nearby to clean sticky fingers between wraps
- Make double because they disappear faster than you expect
Save Hope these wraps find their way into your regular rotation. They are the kind of dish that turns an ordinary Tuesday into something worth savoring.
Recipe FAQs
- → Can I make these wraps ahead of time?
Yes, you can prepare the garlic-butter chicken and vegetable fillings up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Roll and pan-fry the wraps just before serving for the crispiest texture.
- → What's the best way to reheat leftover wraps?
Reheat wraps in a skillet over medium heat for 2-3 minutes per side until warmed through and crispy again. Avoid microwaving, as this makes the rice paper chewy rather than crisp.
- → Can I bake these instead of pan-frying?
Baking is possible but yields less crispy results. Brush wraps lightly with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through. For best texture, pan-frying is recommended.
- → How do I prevent rice paper from tearing?
Don't oversoak the wrappers—8-10 seconds in warm water is plenty. Work on a damp towel while rolling, and avoid overstuffing. If wrappers feel too dry, lightly mist them with water during rolling.
- → Can I use a store-bought rotisserie chicken?
Absolutely. One rotisserie chicken yields about 3-4 cups of shredded meat, perfect for this dish. Simply toss the shredded meat in the garlic-butter sauce until heated through before assembling the wraps.
- → What dipping sauces pair well with these wraps?
Try sriracha mayo, sweet chili sauce, or a tangy cucumber-yogurt dip. Extra lemon wedges brighten the flavors, while a peanut sauce adds richness and complements the garlic notes.