Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced firecracker chicken wraps on a white plate with ranch dressing in a small bowl.

Gluten-Free Firecracker Chicken Wraps (Longhorn Copycat)

Delicious, flavorful Firecracker Chicken Wraps recreated in your home kitchen! This Longhorn Copycat recipe turns a beloved restaurant appetizer, into an easy homemade version in no time! These gluten free wraps are a bit healthier, and offer gluten-free, dairy-free, and low-carb options so everyone can enjoy them! 

  • Total Time: 20 minutes
  • Yield: 6-7 servings 1x

Ingredients

Scale
  • 8 oz chicken, cooked and shredded
  • 1 red bell pepper, diced
  • 1 jalapeno, diced
  • 1 shallot, diced
  • 1 teaspoon paprika
  • 2 Roma tomatoes, diced
  • 7 gluten-free tortillas (6-inch)
  • 1/2 cup dairy-free or regular cream cheese
  • 1/2 cup shredded Monterey Jack Cheese (Can sub dairy-free cheese of choice)

Sauce

  • 1/2 cup Franks Hot Sauce
  • 2 tablespoons butter (can use vegan if dairy-free)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground Cayenne Pepper
  • 1/2 teaspoon monk fruit granulates
  • 2 tablespoons butter or vegan butter for df
  • 2 teaspoons Worcestershire sauce

Instructions

  1. Saute Vegetables: 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. Make Chicken Mix: 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. 

Equipment

Notes

Mac’s Pro Tips

  • How to Fold a Tortilla: When folding, make sure to tuck in the ends of the tortilla before rolling the tortilla. Also, don’t overfill! Otherwise, they will not hold together and could be super messy. 
  • Adjusting the Spice Level: If you don’t like spicy feel free to reduce or omit the jalapeno and cayenne pepper. For extra spice, feel free to add more. 
  • Low-Carb Option: For a lower-carb option, use low-carb tortillas or even place the contents of the wraps in cups of lettuce! Same great taste without the tortilla!
  • Easy Shredded Chicken: If you don’t have leftover chicken or a rotisserie on hand, an easy way to make shredded chicken is in your crockpot or instant pot! It’s a set-it-and-forget-it recipe that makes shredded chicken super easy to make! The following recipes are to cook 2lbs of chicken breasts (it saves well to use for more recipes!)
    • Crock Pot: Rinse and pat dry your chicken breasts. Generously salt and pepper the chicken. Then, Place your chicken breasts at the bottom of your Crock Pot and pour in 1 cup of chicken broth. Cook on high for 3-4 hours or low for 6-8 hours. Remove the chicken and shred it with a fork. 
    • Instant Pot: Rinse and pat dry your chicken breasts. Generously salt and pepper the chicken. Then, Place your chicken breasts at the bottom of your Instant Pot and pour in 1 cup of chicken broth. Close the lid and pressure valve to “sealing”. Cook on high pressure for 8-10 minutes. Let the pressure release naturally for 5 minutes, then manually release the rest of the pressure and open the lid. The chicken should have an internal temperature of 165F. Remove the chicken and shred it with a fork. 

Serving Tips

  • Slice the gluten free wraps down the middle and serve with extra firecracker sauce, sour cream, 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 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.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer/Main Dish
  • Method: Air Fryer/Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Keywords: firecracker chicken wraps, longhorn copycat recipe, gluten free wraps

Find it online: https://healthylittlepeach.com/gluten-free-firecracker-chicken-wraps-longhorn-copycat/