# What you'll need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
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 (such as canola or grapeseed)
# How to make it:
01 - Rub chicken breasts thoroughly with salt and pepper. Warm olive oil in a skillet over medium heat. Cook chicken for 6 to 7 minutes on each side until fully cooked through internal temperature reaches 165°F. Allow to rest for 5 minutes, then shred meat using two forks.
02 - Using the same skillet, melt butter over medium-low heat. Add minced garlic and sauté for 1 to 2 minutes until aromatic and lightly golden, being careful not to burn. Mix in parsley, lemon juice, and smoked paprika. Add shredded chicken to the skillet and toss thoroughly until evenly coated. Remove from heat.
03 - Fill a shallow dish with warm water. Immerse one rice paper wrapper for 8 to 10 seconds until pliable and translucent. Transfer to a damp kitchen towel, flattening gently.
04 - Arrange a small portion of lettuce, carrot, cucumber, and approximately 2 heaping tablespoons of seasoned chicken in the lower third of each wrapper. Fold the bottom edge over the filling, fold in both sides, and roll tightly into a cylinder. Continue until all wrappers are filled.
05 - Heat neutral oil in a nonstick skillet over medium heat. Place wraps seam side down in the pan. Fry for 2 to 3 minutes on each side until golden brown and crispy. Cook in batches if needed to avoid overcrowding.
06 - Plate warm wraps with fresh lemon wedges or accompany with your preferred dipping sauce.
