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.

Firecracker Chicken Wraps
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.)
- 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.
- 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).
Notes
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.

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

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.
Troubleshooting and Help
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.
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.
Definitely! Rotisserie chicken works perfectly for this recipe and saves time since it’s already cooked and flavorful.
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.
Definitely! Finely diced onions, shredded carrots, or chopped spinach would be great additions.
You should get about 10 wraps, depending on how much filling you use. Perfect for sharing or saving leftovers!
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!
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.


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.