Firecracker Chicken Wraps (Just Like Longhorn)

I can’t go a week without making some appetizers, and these firecracker chicken wraps have earned a spot in our regular lineup. The filling is creamy, spicy, and flavorful, while the crispy, golden tortillas are irresistible. They come together so easily and are great to make with a kitchen helper so you can have a little assembly line going. A great recipe for fresh jalapenos, especially if you’re craving something crispy.

plated firecracker chicken wrap.

Firecracker Chicken Wraps

Crisp wraps filled with a creamy, spicy, chicken filling. These are easier to make than you think and make a great appetizer or light dinner.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Serving Size 8 people

Equipment

  • Large skillet
  • Mixing bowl
  • Tongs
  • Kitchen thermometer
  • Paper Towels
  • Small spatula or spoon
  • Plate or tray

Ingredients 

  • 8 ounces cooked chopped chicken
  • 1 tablespoon vegetable oil
  • 1 tablespoon diced red bell pepper
  • 1 tablespoon diced jalapeño pepper
  • 1 minced garlic clove
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon ground cayenne pepper
  • ¾ teaspoon ground black pepper
  • ¼ cup cream cheese (2 ounces)
  • ¾ cup cheddar-jack shredded cheese blend
  • 10 flour tortilllas (7-inch)
  • 3-4 cups vegetable oil or peanut oil
  • 3 roughly chopped romaine lettuce
  • 1 medium roma tomato (chopped)
  • Dipping sauce of choice

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Instructions 

  • Prepare the filling. Heat 1 tablespoon of vegetable oil in a medium skillet over medium-low heat. Then, add the diced bell pepper, jalapeño, and garlic. Sauté for 3–5 minutes until the vegetables soften and become fragrant. Next, remove the skillet from heat and stir in the chopped chicken, paprika, salt, cayenne pepper, black pepper, cream cheese, and shredded cheese. Mix until well combined. (I recommend that you taste the filling and add more salt and pepper if needed.)
    skillet with veggies and chicken filling
  • Fill the tortillas. Lay a tortilla flat and place about 2 tablespoons of the filling in the center. Then, tuck in the ends of the tortilla and roll it tightly like a burrito. Use a dab of water or beaten egg along the edges to seal. Repeat with the remaining tortillas.
  • Fry the wraps.  Pour vegetable or peanut oil into a large skillet at 1–2 inches depth. Then, heat the oil to 375°F (use a kitchen thermometer to monitor the temperature). Next, use tongs to place the wraps seam-side down in the hot oil carefully. Fry in small batches for 1–2 minutes per side until golden brown and crispy. Don’t forget to remove the wraps from the skillet and place them on a plate lined with paper towels to drain excess oil.
    frying in cast iron skillet
  • Serve. Arrange the wraps over a bed of chopped romaine lettuce and diced tomato. Serve with your favorite dipping sauce, sweet chili or avocado-lime (see notes).
    plate of lettuce and chicken wraps

Notes

Get everything ready before you start.  Chop your veggies, shred the cheese, and measure your spices before turning on the stove.  Having everything prepared makes cooking easier and less stressful.
Choose fresh, soft tortillas.  Hard or dry tortillas can break when rolling or frying them.
Cut the bell peppers, jalapeños, and chicken into small, even pieces.  This way, the filling cooks evenly, and each bite has a good mix of flavors.
Avoid using pre-shredded cheese, as it often has additives that affect melting.  For the best creamy texture, shred cheese from a block yourself.
When making a large batch, watch the oil closely.  If it looks dark or smoky, replace it to keep the flavor fresh and the wraps crispy.
Change the amount of cayenne pepper and jalapeños to match your heat preference.  Use less cayenne and take the seeds out of the jalapeños for less spice.
If you enjoy the avocado dipping sauce from Longhorn, mix 1/4 cup each of sour cream, mayonnaise, and mashed avocado.  Add 1/4 teaspoon of salt, pepper, and cayenne, 2 tablespoons of fresh lime juice, and 2 tablespoons of chopped cilantro.
Fry one wrap as a test to check the oil temperature and how well it seals.  It’s a good way to make adjustments before frying the whole batch.
These wraps taste best when served hot and crispy.  If you need to make them ahead, keep them warm in a low oven (200°F) until you’re ready to serve.
Calories: 260kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 168mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

This is one of those recipes that I never get tired of making. It’s crispy, creamy, and has just the right spice! Everyone in my family loves it. Well, almost everyone—the kids split into two camps: one devours the wraps as-is, while the other wants just the crispy tortilla and dipping sauce.

crispy chicken egg rolls on plate

The secret to the perfect wrap? Frying them seam-side down first to keep everything tucked in.

Tips for the Best Firecracker Chicken Wraps

  • Warm Your Tortillas: Warm them briefly in the microwave or on a skillet before filling them. This makes them more pliable and easier to roll without cracking.
  • Don’t Overfill the Wraps: Resist the urge to overstuff! Using about 2 tablespoons of filling ensures the wraps stay sealed and fry evenly without bursting. For peace of mind, make sure the chicken is thoroughly heated before serving. Not sure how to check? This guide on determining if meat is cooked properly has all the tips to stay safe in the kitchen.”
  • Seal the Edges Well: Use a little water or a beaten egg to seal the edges of the tortillas. This keeps the filling inside and prevents the wraps from unrolling in the oil.
  • Monitor the Oil Temperature: Keep the oil at a steady 375°F. If the oil is too hot, the wraps might burn before being cooked. Too cool, and they’ll absorb oil and become greasy.
  • Fry in Batches: Fry a few wraps at a time to avoid overcrowding the pan. Overcrowding drops the oil temperature, which can lead to uneven cooking.
  • Drain on Paper Towels: After frying, place the wraps on paper towels to drain any excess oil. This keeps them crisp and light, not soggy.

Jalapeño peppers: These give the filling a nice kick and flavor. If you want it milder, use diced green bell pepper for less heat, or remove the seeds and membranes from the jalapeño to reduce the heat. Canned/jarred jalapeños (drained) if you’re in a hurry also works.

Cream cheese: This helps hold the filling together and makes it creamy. Make sure it’s softened to mix easily. You can use ricotta or mascarpone if you don’t have cream cheese, but the taste will change slightly.

Cheddar-jack cheese blend: This combination melts well and adds a sharp, tangy flavor. If you can’t find it, mix equal amounts of shredded cheddar and Monterey Jack, or use mozzarella and a bit of Parmesan for a milder taste.

ingredients on counter

Flour tortillas: Choose soft, fresh tortillas for the best outcome. You can find them in the store’s bread aisle or refrigerated section. Avoid stale or thick tortillas because they might crack when you roll them.

Vegetable or peanut oil: These oils are great for frying since they can handle high heat. Peanut oil adds a nutty flavor, while vegetable oil is more neutral and just as effective.

Kitchen thermometer: Keeping the oil at the right temperature (375°F) is crucial for crispy wraps. If you don’t have a thermometer, you can test the oil by dropping a small piece of tortilla in—it should bubble immediately and brown in about 60 seconds.

Serving Suggestions

Serve these wraps with sweet chili sauce or ranch dressing for dipping, fresh coleslaw, chips and guacamole, corn salad, french fries, or a side of Mexican or cilantro-lime rice.

Troubleshooting and Help

Can I bake these instead of frying them?

Yes, you can! Brush the wraps lightly with oil and bake them at 400°F for 10–12 minutes, flipping halfway through. They won’t be as crispy as frying, but still delicious.

How do I keep the wraps from falling apart in the oil?

Roll them tightly and place them seam-side down in the skillet first. When rolling, adding a little water or beaten egg to the edges helps seal them securely.

Can I use leftover rotisserie chicken?

Definitely! Rotisserie chicken works perfectly for this recipe and saves time since it’s already cooked and flavorful.

What’s the perfect oil depth for frying?

About 1–2 inches of oil is perfect. Too shallow, and the wraps won’t fry evenly; too deep, and they might be hard to handle.

Can I add more veggies to the filling?

Definitely! Finely diced onions, shredded carrots, or chopped spinach would be great additions.

How many wraps does this recipe make?

You should get about 10 wraps, depending on how much filling you use. Perfect for sharing or saving leftovers!

Can I make these wraps ahead of time?

Absolutely! You can prepare the filling and roll the wraps a few hours ahead. Just keep them covered in the fridge until you’re ready to fry. Fry them fresh for the best crunch, though—you don’t want soggy wraps!

Storing Leftovers

Refrigerator Storage

  • If you have leftover cooked wraps, let them cool completely before storing them.
  • Place them in an airtight container lined with paper towels to absorb moisture.
  • Store in the refrigerator for up to 3 days.
  • To reheat, place them in an oven or air fryer at 350°F for 5–7 minutes to restore their crispiness. Avoid microwaving, as this can make them soggy.

Freezing Uncooked Wraps

  • Roll the wraps with the filling, but do not fry them.
  • Place the rolled wraps on a baking sheet in a single layer and freeze until firm (about 1–2 hours).
  • Transfer the frozen wraps to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking.
  • Freeze for up to 2 months.
  • When ready to cook, fry them straight from the freezer. Add 1–2 minutes to the frying time, and make sure the filling is heated.

Freezing Cooked Wraps

  • Cooked wraps can be frozen, but they may lose some crispiness.
  • Let them cool completely and place in a freezer-safe bag or container.
  • Reheat in an oven or air fryer at 375°F for 10–12 minutes to re-crisp.

I know what you’re thinking—crispy, fried wraps might sound like a lot of work, especially on a busy night. But they aren’t; they’re easy! But be prepared to share the recipe when you serve them.

plate of lettuce and chicken wraps
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




2 Comments

  1. 5 stars
    My family loved them. I used a whole red bell and 2 whole jalapeños diced. Not just a spoonful. Aso added 1 teaspoon chili powder. They liked that much better.