Save The first time I made these wraps, my kitchen smelled like a garlic restaurant for three days straight, and I honestly didn't mind. My roommate kept wandering in, asking if I was making something amazing or just burning garlic, but that sizzling sound when they hit the pan answered everything. Now whenever I need a meal that feels fancy but comes together on a Tuesday, I find myself reaching for rice paper and chicken thighs.
Last summer I made these for a friend who swears she hates rice paper anything, and she ate five before realizing what she was eating. We stood around the stove, taking turns flipping wraps and burning our fingers on hot ones we couldn't wait to try. Something about cooking together makes food taste better, especially when you're both hovering over the pan waiting for that perfect golden color.
Ingredients
- Chicken breasts: I prefer boneless, skinless ones because they shred easily and absorb all that garlicky butter sauce
- Butter: Use unsalted so you can control the seasoning, and don't skimp because this sauce is what makes the dish sing
- Garlic cloves: Five cloves might feel excessive, but trust me, garlic is the star here and it mellows beautifully when cooked
- Rice paper wrappers: The 22cm size is perfect for handheld wraps, just don't oversoak them or they'll tear
- Vegetables: Julienned carrot and cucumber add the perfect crunch while lettuce brings freshness to balance the rich chicken
Instructions
- Cook and shred the chicken:
- Season both sides generously with salt and pepper, then cook in hot oil until cooked through. Let it rest for a few minutes before shredding with two forks so the juices redistribute.
- Make the garlic butter sauce:
- Melt butter in the same pan over medium-low heat, add minced garlic, and cook until fragrant but not browned. Toss in the shredded chicken and stir until every piece is coated in that golden sauce.
- Soften the rice paper:
- Dip each wrapper in warm water for just 8 to 10 seconds until pliable. Lay it flat on a damp towel, keeping unused wrappers covered so they don't dry out.
- Roll your wraps:
- Place vegetables and sauced chicken in the lower third, fold the bottom up, tuck in the sides tightly, and roll. Keep the filling compact so they fry evenly and don't burst during cooking.
- Pan-fry until golden:
- Cook seam side down first in neutral oil over medium heat, about 2 to 3 minutes per side. Work in batches so the pan doesn't get crowded and the wraps crisp up beautifully instead of steaming.
Save My sister texted me at midnight after I first shared this recipe with her, saying she'd just eaten three standing over the counter and wasn't even sorry. There's something deeply satisfying about food that makes you lose all table manners because it's just that good. These wraps have become my answer to every what should we make for dinner question, and nobody ever complains.
Making Ahead
You can cook and shred the chicken up to two days in advance, but I wouldn't recommend rolling the wraps until you're ready to fry. The rice paper gets soggy and the vegetables lose their crunch, which is half the joy of eating these. Store the filling separately and set up a wrapping station when it's time to cook for the freshest results.
Dipping Sauces
While these wraps are delicious on their own, a quick dipping sauce elevates them to restaurant quality. I love mixing sriracha with mayo for a spicy cream, or sometimes I whisk together fish sauce, lime juice, and sugar for something bright and tangy. Even a simple sweet chili sauce from a jar works beautifully if you're short on time.
Common Wrapping Mistakes
The biggest error I see is overfilling the wraps, which makes them impossible to roll tightly and more likely to burst during frying. Keep the filling compact and remember you can always make more wraps if needed. Also, make sure your work surface stays damp so the rice paper doesn't stick and tear when you're trying to roll.
- Don't let your wrapped wraps sit too long before frying or they'll stick together
- If a wrapper tears, just layer another small piece over the hole and keep going
- Use tongs when flipping to avoid piercing the delicate rice paper
Save These garlicky wraps have earned a permanent spot in my dinner rotation, and I suspect they'll find their way into yours too.
Recipe Questions & Answers
- → Can I make these wraps ahead of time?
Prepare the garlic chicken filling up to 24 hours in advance and store refrigerated. Assemble and pan-fry just before serving for optimal crispiness. The rice paper wraps are best cooked fresh.
- → What dipping sauces work well?
Serve with extra lemon wedges, sweet chili sauce, or a tangy sriracha mayo. A simple soy-vinegar dip or peanut sauce also complements the garlic chicken beautifully.
- → Can I bake instead of pan-frying?
Baking at 400°F (200°C) for 15-20 minutes, flipping halfway, yields crispy results though slightly less golden than pan-frying. Brush with oil before baking for better color.
- → How do I prevent rice paper from tearing?
Dip wrappers in warm water for exactly 8-10 seconds—over-soaking makes them fragile. Work on a damp towel and roll immediately while pliable. Keep filled wraps covered until cooking.
- → Can I use leftover cooked chicken?
Leftover rotisserie chicken works perfectly. Simply shred and toss in the garlic-butter sauce until heated through. This shortcut reduces prep time significantly without sacrificing flavor.