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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 minutes
Cook Time10 minutes
Course: Appetizer/Main Dish
Cuisine: American
Diet: Gluten Free
Keyword: firecracker chicken wraps, gluten free wraps, longhorn copycat recipe
Method: Air Fryer/Stovetop
Servings: 8 servings
Author: Ashley McCrary


  • 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)


  • 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


  • 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. 


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.


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