Description
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!!
Ingredients
1/8 cup sour cream
1/8 cup mayonnaise
1 avocado, chopped
Juice from 1 lime
1/4 teaspoon coarse kosher salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon chopped jalapenos
1/8 teaspoon cayenne pepper
1/8 teaspoon white granulated sugar
Ingredients
1/8 cup red bell pepper, diced
1/8 cup yellow onion, diced
1/4 cup avocado oil, divided
2 tablespoons jalapenos, seeded and finely chopped
2 garlic cloves, minced
2 cups chicken, chopped
3/4 cup pepper jack cheese
3 ounces cream cheese
1 teaspoon paprika
1/2 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
Juice from 1 lime
2 tablespoons cilantro, chopped
8 flour tortilla shells (8 inch)
Instructions
- 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.
Notes
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 with get soft over time and the insides with 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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stove Top
- Cuisine: American
