Firecracker Chicken Wraps Recipe
Firecracker Chicken Wraps are crispy, spicy, and packed with a flavorful chicken filling featuring bell peppers, jalapeños, garlic, and a blend of cheeses. Perfectly fried to golden perfection and served on a bed of fresh romaine and tomato with your choice of dipping sauce, these wraps make a delicious appetizer or meal for spice lovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 wraps 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Filling
- 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
Wraps
- 10 flour tortillas (7-inch)
Frying
- 3–4 cups vegetable oil or peanut oil
To Serve
- 3 cups roughly chopped romaine lettuce
- 1 medium Roma tomato, chopped
- Dipping sauce of choice (e.g., sweet chili or avocado-lime)
Instructions
- Prepare the filling: Heat 1 tablespoon of vegetable oil in a medium skillet over medium-low heat. Add the diced red bell pepper, jalapeño, and minced garlic. Sauté for 3 to 5 minutes until the vegetables soften and release their aroma. Remove the skillet from heat and immediately stir in the cooked chopped chicken, paprika, salt, ground cayenne pepper, ground black pepper, cream cheese, and shredded cheddar-jack cheese blend. Mix thoroughly until the filling is well combined and creamy. Taste and adjust seasoning with more salt or pepper if desired.
- Fill the tortillas: Lay each flour tortilla flat on a clean surface. Place about 2 tablespoons of the prepared filling in the center of each tortilla. Fold in the ends and roll the tortilla tightly around the filling like a burrito. Seal the edges by dabbing a little water or beaten egg along the seam to prevent the wrap from opening during frying. Repeat with all tortillas and filling.
- Fry the wraps: Pour 3 to 4 cups of vegetable or peanut oil into a large skillet to a depth of 1 to 2 inches. Heat the oil over medium-high heat until it reaches 375°F (190°C), using a kitchen thermometer to monitor. Carefully place the wrapped tortillas seam-side down into the hot oil using tongs, working in small batches to avoid overcrowding. Fry for about 1 to 2 minutes on each side or until the wraps are golden brown and crispy. Remove the wraps with tongs and place them on a plate lined with paper towels to drain excess oil.
- Serve: Arrange the fried Firecracker Chicken Wraps on a bed of chopped romaine lettuce and diced Roma tomato. Serve immediately with your favorite dipping sauces such as sweet chili or avocado-lime for an added burst of flavor.
Notes
- Use a kitchen thermometer to ensure the oil stays at the optimal frying temperature of 375°F for crisp wraps without sogginess.
- Adjust the amount of jalapeño and cayenne pepper to control the spice level according to your preference.
- For a lighter alternative, you can bake the wraps at 400°F for 15-20 minutes until crispy, flipping halfway through, but frying will provide the classic crisp texture.
- Sweet chili and avocado-lime dipping sauces complement the spicy filling perfectly, balancing heat with sweet or creamy flavors.
- Be careful sealing the wraps well to prevent filling from leaking out during frying.
Keywords: firecracker chicken wraps, spicy chicken wrap, fried chicken wraps, appetizer recipe, cheesy chicken wraps, jalapeno chicken wraps
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