- 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)
- 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
- 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.
- Make Chicken Mix: Add the diced chicken, cream cheese, sauteed vegetables, 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.
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.
- Slice the gluten free wraps down the middle and serve with extra firecracker sauce, sour cream, or even some creamy guac!
- 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.
- 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