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!

Prep Time10

Cook Time10

Course: Appetizer/Main Dish

Cuisine: American

Diet: Gluten Free

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

Method: Air Fryer/Stovetop

Servings: servings

Author: Ashley McCrary

Equipment

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