# Ingredient List:
→ 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
→ 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 (canola or grapeseed)
# How to Make:
01 - Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then shred with two forks.
02 - In the same skillet, melt 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 with warm water. Dip one rice paper wrapper into the water for 8-10 seconds until pliable. Lay flat on a damp kitchen towel.
04 - Place lettuce, carrot, cucumber, and 2 heaping tablespoons of garlicky chicken in the lower third of the wrapper. Fold bottom up over filling, tuck in sides, and roll tightly. Repeat with remaining wrappers.
05 - Heat neutral oil in a nonstick skillet over medium heat. Add wraps seam side down. Cook for 2-3 minutes per side until golden and crisp. Work in batches if necessary.
06 - Serve warm with extra lemon wedges or dipping sauce of choice.
