Best Firecracker Wraps Recipes

FIRECRACKER CHICKEN WRAPS RECIPE - (3.8/5)

Steps:

• Firecracker Chicken: Mix marinade ingredients together stirring until salt is disolved. Pour into large zip top freezer bag and add chicken. Turn to coat chicken with marinade. Let marinate in refrigerator at least 2 hours, turn bag several time to insure chicken is evenly coated. Grill or roast chicken breasts after they have marinated. Shred cooked chicken. Place shredded chicken into a plastic container with a lid. Pour a generous amount of the sauce over the wings,cover, and gently stiror toss the wings so that they are all well coated with the sauce. In same container mix in desired amount of cheese with chicken. Toss gently to coat well. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-sixth of the mixture into the center of a tortilla. Don't stuff tortillas too full. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Arrange the wraps on a plate, cover the plate with plastic wrap and freeze for at least 4 hours, overnight if possible. Preheat 4-6 cups of oil to 375 degrees. Deep fry the wraps in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Carefully remove toothpicks. Slice each eggroll diagonally lengthwise and arrange on a plate covered with lettuce leaves around a small bowl of the avocado dipping sauce or ranch dressing. Garnish with the dipping sauce with the chopped tomato. Firecracker Sauce: Combine all ingredients water and cornstarch for the sauce in a small saucepan. Heat sauce over medium heat until boiling, reduce heat and simmer for 5 minutes. Mix cornstarch with 2 tablespoons water until no lumps remain.Stir into mixture in sauce pan and heat over medium high heat until sauce thickens.Remove pan from the heat and cool. Avocado Lime Sauce: Mash avocado, mix in the juice of 3-4 limes, add a little olive oil (up to 1 tablespoon), garlic and salt. Whisk together well until smooth.

FIRECRACKER WRAPS

Steps:

• Stir together first 6 ingredients until blended. Spread evenly on one side of each tortilla; top with 3 beef slices and, 2 cheese slices. Sprinkle evenly with shredded lettuce and sliced tomatoes if using.
• Roll up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours.

PHILLY FIRECRACKER WRAPS

Steps:

• Mix sour cream, mayo, onion, horseradish, salt & pepper in a small bowl. Spread this mixture evenly over one side of each tortilla.
• Top each tortilla with 3 slices beef, and 2 slices cheese. Sprinkle each one with lettuce.
• Roll each tortilla tightly, and wrap each one securely in plastic wrap. Chill 8 hours.
• To serve, slice each wrap into 2 or 3 pieces.

FIRECRACKER CHICKEN WRAPS

Steps:

• Preheat oven to 350 degrees.
• Cut the chicken into bite-sized pieces and season with salt/pepper as desired.
• Place the flour in a zip lock bag and drop the chicken pieces into it. Seal the bag and shake to coat.
• Heat 4 tablespoons of oil over medium and heat and cook the floured chicken for a few minutes on each side.
• Mix firecracker sauce ingredients together in a large bowl. Remove chicken from the skillet and drop into the bowl, mixing around to coat thoroughly.
• Place the chicken and sauce in a baking dish (the size is not important, just large enough to hold the chicken) and cook, covered, for 30 minutes.
• Remove the chicken from the oven and use two forks to shred it. Mix in the cheese.
• Remove and roll the tortillas from the package one at a time to prevent them from drying out, which causes them to crack when folder.
• Scoop 2-3 tablespoons into the middle of each tortilla. Roll tightly and brush with a little vegetable oil at the seam. Repeat for all tortillas and place them on a large plate, seal side down.
• Place the wraps in the microwave for about 15-30 seconds, this helps the seal to stick.
• Heat ¾ cup of oil in a skillet and fry each tortilla until the bottom begins to turn light brown, then flip and repeat
• Remove from skillet, slice each tortilla in half, and serve with ranch dressing!

FREEZER FRIENDLY COPYCAT FIRECRACKER CHICKEN WRAPS RECIPE

Steps:

• 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.