Gluten-Free Firecracker Chicken Wraps (Longhorn Copycat)

What Makes This Recipe Great

I love a good appetizer. When Joel and I go out to a restaurant we love to pick something fun from the menu to share in addition to our entrees. As a cook, this always gets me thinking of ways to create delicious, restaurant-quality appetizers right at home. 

So I set out to make Longhorn Steakhouse’s famous Firecracker Chicken Wraps, but with a true Healthy Little Peach twist: I made them gluten-free (with a dairy-free option!)! Now, everyone can enjoy this famous Longhorn copycat recipe!

These gluten free wraps are packed with shredded chicken, veggies, and two kinds of cheese, all smothered in an addicting, sweet, and spicy Firecracker sauce! A crowd-favorite appetizer that will be gone so fast you just might want to double the batch!

If you love Firecracker sauce, try these Firecracker Meatballs, another beloved, addicting, appetizer! 

Gluten Free Wraps

• Chicken Breasts: I cooked and shredded my chicken for these wraps. If you want a quick version, use leftover chicken or a rotisserie! 
• Diced Veggies: Red bell pepper, jalapeno, shallot, and Roma tomato.
• Paprika
• Gluten-Free Flour Tortillas: If you’re not gluten-free, you can substitute these for regular tortillas. If you want a lower-carb version, use carb-smart or low-carb tortillas. 
• Cream Cheese: For dairy-free, Kite Hill makes an excellent cream cheese substitute. Otherwise, use regular.
• Shredded Cheese: I used Monterey Jack cheese in my version. If you are dairy free, substitute your favorite non-dairy cheese shreds or leave it out completely. 

Firecracker Sauce

• Franks Hot Sauce: This is gluten-free and dairy-free!
• Butter: Use regular butter, or vegan if dairy-free.
• Garlic Powder
• Cayenne Pepper: Use more or less depending on your spice preference. 
• Granulated Monk Fruit Sweetener: You can use regular granulated sugar, but I prefer monk fruit for a low-sugar, 1:1 sugar replacement option. 
• Worcestershire Sauce: Use your favorite brand. Check the label to ensure it’s gluten-free. 

1. Heat 1 tablespoon of oil or butter in a medium skillet over medium-low heat. Sauté the bell pepper, diced jalapeno, and onions until the veggies are softened, 3 minutes.
2. Mix the sauce ingredients in a saucepan over medium heat. Heat for 3 minutes or until butter is melted.
3. Add the diced chicken, cream cheese, sauteed vegetables, and hot sauce to a bowl. Mix until everything is combined.
4. Fill each tortilla with 2-3 tablespoons of the filling. Add it to the center of a tortilla, tuck in the sides, and roll until it looks like a burrito.
5. Fry them in 1/4 cup of avocado oil for around 1-2 minutes per side or until they are crispy and golden brown. Remove to a paper towel-lined plate. OR you can air fry them at 390F for 6-9 minutes, flipping halfway through.  
6. Serve with ranch or your favorite dipping sauce of your choice. 

Serving Tips

• Slice the gluten free wraps down the middle and serve with extra firecracker sauce, sour cream, ranch dressing, or even some creamy guac! 

Storage Tips

• Leftovers: Store leftover firecracker chicken wraps in an airtight container in the refrigerator for up to 4 days. Reheat over the stovetop, oven, or air fryer to keep them crispy. 
• Freezing: If you’d like to freeze and use these for a later date, simply fill the tortillas with the contents, but leave them unfried. Wrap tightly in plastic wrap, then store in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then complete the last step of frying them. 
• Make Ahead: If you want to make these gluten free wraps ahead of time for a game day or gathering, you can refrigerate them for up to 3 days, then reheat them as stated above. Or you can follow the freezing instructions.