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.
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
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
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.
Nutrition
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
Servings: 8 people
Calories: 260kcal