Firecracker Chicken Wraps Recipe (Copycat)

This Firecracker Chicken Wraps Recipe is inspired by the terrific Longhorn steakhouse wraps. The spicy kick of the chicken combines perfectly with the other tangy and savory flavors. You will love how this recipe uses different tender, crispy and creamy textures that come together with each delicious bite your take!!

Perfect easy appetizer for parties, snacks on game day or for dinner. Try it with my Chinese Chicken salad, Pico de Gallo, cilantro lime rice, and my yummy air fryer Buffalo cauliflower.

this recipe!

Firecracker Chicken Wraps Sauce

We love dipping the chicken wraps in our amazing homemade creamy and avocado sauce with fresh lime juice. It is so good helping to balance the spicy flavors and adds another depth of flavor to the firecracker wraps!!

With firecracker in its name you know if you like a little heat these wraps will be your new go to appetizer or quick snack on the go, featuring spiciness.

You will also love how this easy recipe for firecracker chicken is great to make ahead that is freezer friendly to help out with meal planning.

Try my air fryer Buffalo chicken wings, bbq wings, Doritos chicken tenders, easy pigs in a blanket, and air fryer garlic parmesan fries next at your party!!

Ingredients

Avocado Sauce Ingredient: Optional but goes so well with the wraps

• Sour Cream
• Mayonnaise
• Avocado – 1 chopped
• Lime Juice – juice from 1 fresh lime
• Salt and Pepper – Kosher salt and black pepper
• Paprika
• Jalapeños – chopped fresh jalapeños
• Cayenne Pepper
• Granulated Sugar – white sugar

Firecracker Wrap Ingredients:

• Red Bell Pepper – diced
• Onion – yellow onion diced
• Avocado Oil – divided
• Jalapeños – seeded and finely chopped
• Garlic Cloves– minced
• Chicken – cooked chicken chopped
• Pepper Jack Cheese – shredded
• Cream Cheese
• Paprika
• Salt and Pepper
• Cayenne Pepper
• Lime Juice – juice from 1 lime you will need 2 fresh limes to make the sauce and wraps
• Cilantro – chopped
• Flour Tortilla Shells – 8 shells (8 inch)

Substitutions

If you do not like the extra spice kick of the pepper jack cheese you can use favorite shredded cheese that melts well.

How to make firecracker chicken wraps

STEP ONE – In a small bowl add the sauce ingredients. Mix with a fork. Mash and mix everything until combined. Place in the fridge until ready to serve.

STEP TWO – In a saute pan over medium heat add the bell pepper, onion, 1 tablespoon avocado oil, jalapenos, and garlic. Stir for 3-4 minutes.

STEP THREE – To the pan add the chicken, pepper jack cheese, cream cheese, paprika, salt, pepper, cayenne pepper, lime juice, and cilantro. Mix until combined. Remove the saute pan from the heat.

STEP FOUR – To a tortilla shell place 1/4 cup of the chicken mixture in the center.

STEP FIVE – Fold the sides in. Then fold the side closest to you over the top. Continue folding until the wrap is tight. Repeat until all the shells are rolled up.

STEP SIX – In a clean saute pan add 1 tablespoon of avocado oil at a time. Allow the oil to get hot, which will take 2-3 minutes.

STEP SEVEN – Once the oil is hot place the shells seam side down in the pan. This process will create a seal so the wraps don’t come undone. Rotate the wraps until all the sides are golden brown. Repeat until all the wraps are golden brown. More oil may be needed throughout cooking the wraps.

STEP EIGHT – Cut each wrap diagonally down the center.  A serrated knife works best so it doesn’t crush the wraps.

STEP NINE – Serve immediately with creamy avocado sauce and enjoy.

In a small bowl add the sauce ingredients. Mix with a fork. Mash and mix everything until combined. Place in the fridge until ready to serve.

In a saute pan over medium heat add the bell pepper, onion, 1 tablespoon avocado oil, jalapenos, and garlic. Stir for 3-4 minutes.

To the pan add the chicken, pepper jack cheese, cream cheese, paprika, salt, pepper, cayenne pepper, lime juice, and cilantro. Mix until combined. Remove the saute pan from the heat.

To a tortilla shell place 1/4 cup of the chicken mixture in the center.

Fold the sides in. Then fold the side closest to you over the top. Continue folding until the wrap is tight. Repeat until all the shells are rolled up.

In a clean saute pan add 1 tablespoon of avocado oil at a time. Allow the oil to get hot, which will take 2-3 minutes.

Once the oil is hot place the shells seam side down in the pan. This process will create a seal so the wraps don’t come undone. Rotate the wraps until all the sides are golden brown. Repeat until all the wraps are golden brown. More oil may be needed throughout cooking the wraps.

Cut each wrap diagonally down the center.  A serrated knife works best so it doesn’t crush the wraps.

Serve immediately and enjoy.

Variations

If you do not enjoy dishes as spicy as this you can leave out the jalapeños and cayenne pepper and use a milder cheese than pepper jack cheese for a delicious chicken wrap.

Storage and reheating instructions

You can keep the leftovers covered with wrap or using an airtight container for 2 to 3 days. Please note that the tortilla shells will get soft over time and the insides will get dry.

Reheat these wraps back up in a skillet with a few tablespoons of oil or in the air fryer sprayed with a bit of oil.

These wraps freeze very well!! Assemble the wraps completely but do not fry them in the skillet. Wrap them tightly in plastic wrap and foil and freeze them for up to 3 months. We love this for meal planning ahead of time.

Thaw overnight in the fridge and then follow the instructions to fry in the skillet and enjoy. Make the avocado dipping sauce fresh before you start cooking them in the skillet for the best texture and flavor!! Place the sauce in the fridge until ready to serve.

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