Gluten-Free Firecracker Chicken Wraps (Longhorn Copycat)

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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! 

sliced firecracker chicken wraps on a white plate with ranch dressing in a small bowl.

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! 

Ingredient Notes

recipe ingredients in small bowls and labeled.

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. 

Recipe Step by Step

numbered step by step photos showing how to make gluten free firecracker chicken wraps.
  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. 
three wraps on a bed of lettuce wit ha small bowl of ranch in the middle.

Firecracker CHicken Wraps

Recipe 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!)
  • Crockpot: 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: 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, 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.
a side shot of the firecracker chicken wrap being dipped into ranch dressing

Recipe FAQs

How many calories are in Longhorn’s firecracker chicken wraps?

According to the restaurant’s website, each wrap has 720 calories per wrap. My gluten-free version (accounting for all regular dairy products) has about half that at 317 calories per wrap. 

What is firecracker chicken made of?

It’s a mix of shredded chicken, cheeses, peppers, tomatoes, spices, and a sweet, tangy, and spicy firecracker sauce. 

How many carbs are in these gluten free wraps?

In the gluten-free version (with regular dairy) there are 26 carbs per wrap. With a low-carb tortilla, there are just a little under 9 net carbs per wrap. 

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Gluten-Free Firecracker Chicken Wraps (Longhorn Copycat)

By: Ashley McCrary
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! 
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8 servings

Ingredients  

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

Sauce

  • 1/2 cup Franks Hot Sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground Cayenne Pepper
  • 1/2 teaspoon monk fruit granulates or sub sugar
  • 2 tablespoons butter or vegan butter for dairy-free
  • 2 teaspoons Worcestershire sauce

Instructions 

  • 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.
  • Mix The Sauce ingredients in a saucepan over medium heat. Heat for 3 minutes or until butter is melted.
  • Chicken Mix: Add the shredded chicken, cream cheese, sauteed vegetables, seasoning, and hot sauce to a bowl. Mix until everything is combined.
  • 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.
  • 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.  
  • Serve with ranch or your favorite dipping sauce of your choice. 

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, 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!)
    • Crockpot: 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: 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.

Nutrition

Calories: 164kcal | Carbohydrates: 18g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 723mg | Potassium: 171mg | Fiber: 5g | Sugar: 2g | Vitamin A: 876IU | Vitamin C: 22mg | Calcium: 11mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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2 Comments

  1. Love this!

    What do you do with the paprika and tomatoes? Also do all 4 Tblsp of butter go into the sauce? Butter is listed twice.