Firecracker Chicken Wraps
User Reviews
5
Firecracker Chicken Wraps
Description
Firecracker Chicken Wraps start by slow-cooking chicken breasts or thighs in a marinade of hot sauce, melted butter, apple cider vinegar, sugar, garlic powder, and cayenne pepper until tender and shredable. After shredding the chicken, it's mixed with shredded pepper jack cheese for a spicy, creamy filling. This mixture is spooned onto flour tortillas, rolled tightly, secured, and frozen before frying.
When ready, the frozen wraps are deep-fried in vegetable oil at about 375°F until evenly browned and crisp on all sides. This method yields a crunchy exterior with a melted, spicy chicken filling inside. The avocado dipping sauce, made by blending avocado with lime juice, olive oil, garlic, salt, and water, offers a fresh and cooling complement.
These wraps can be served as appetizers, snacks, or part of a meal with fresh lettuce and tomato. Preparing and freezing ahead allows for convenient cooking when needed, with frying ensuring a crispy texture that contrasts the tender filling.
Freezing the assembled wraps preserves them well, and they should be kept frozen until cooked. The dipping sauce is prepared fresh to retain its vibrant flavor.
Ingredients
For the Wraps:
- 2 lb chicken breast or thighs; boneless
- 1 Tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 cup hot sauce Louisiana
- ¼ cup butter melted, unsalted
- 1 teaspoon garlic powder
- ½ teaspoon ground cayenne pepper
- 2 cups pepper jack cheese shredded
- 20 flour tortillas 10 inch size
- 4 cups vegetable oil for frying
For the avocado dipping sauce
- 1 avocado
- 3 lime juiced
- 1 Tablespoon olive oil
- 2 cloves garlic
- ½ teaspoon kosher salt
- ½ cup water
- lettuce for serving
- tomato for serving
Instructions
- In a large slow cooker or crockpot, add chicken breasts (or thighs).
- In a small bowl, which together the vinegar, sugar, salt, hot sauce, melted butter, garlic powder, and cayenne pepper.
- Pour marinade over chicken and cook on low for 6 hours (or high for 4 hours).
- Once done cooking, shred chicken and add pepper jack cheese.
- Spoon filling (about 1/4 cup- 1/2 cup) into each tortilla. Roll up tightly and secure with a toothpick. Place on a freezer safe baking sheet.
- Repeat for all tortillas.
- Cover tortillas with plastic wrap and freeze for several hours (or overnight). Place in a ziploc freezer bag for longer storage.
- When ready to cook, preheat 4-6 cups of olive oil in a large skillet *until temp reaches about 375 degrees F. Deep fry the chicken wraps for about 12-15 minutes, turning several times until all sides are browned.
- Remove wraps and place on paper towel to drain excess oil.
- To make the dipping sauce, combine avocado, lime juice, olive oil, garlic, salt and water in a food processor or blender. Pulse until smooth and creamy.
- To serve, place wraps on a bed of lettuce and tomato. Serve with dipping sauce.
Notes
- Freeze the wrapped tortillas after assembling to allow for easy make-ahead preparation.
- Keep wraps frozen until you are ready to deep fry them to ensure crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 0.5wrap | |
| Calories | 169kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 32mg | 11% |
| Sodium | 415mg | 17% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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