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Firecracker Chicken Wraps Recipe

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Firecracker Chicken Wraps combine spicy-sweet chicken, crisp vegetables, melted cheese, and soft flour tortillas for a bold and satisfying meal. They come together in about 30 minutes and can easily be adjusted for more or less heat.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 large burrito-size flour tortillas
  • 1/3 cup hot sauce
  • 1/4 cup packed brown sugar
  • 1/4 cup buffalo sauce
  • 1 tablespoon apple cider vinegar
  • 2 cloves fresh garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 cups shredded lettuce
  • 1 cup shredded cheddar or Monterey Jack cheese
  • 1 cup diced tomatoes
  • 1/4 cup sliced green onions
  • 1/3 cup ranch or blue cheese dressing, optional

Instructions

  1. Season the chicken pieces with garlic powder, smoked paprika, salt, and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through.
  3. While the chicken cooks, whisk together the hot sauce, brown sugar, buffalo sauce, apple cider vinegar, and minced garlic in a small bowl.
  4. Reduce the skillet heat to medium-low and pour the firecracker sauce over the cooked chicken. Toss until every piece is evenly coated.
  5. Simmer for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly and clings to the chicken. Verify that the chicken has reached an internal temperature of 165°F (74°C).
  6. Warm the flour tortillas briefly in a dry skillet or microwave until soft and flexible.
  7. Divide the shredded lettuce among the tortillas. Top evenly with the firecracker chicken, shredded cheese, diced tomatoes, and green onions.
  8. Drizzle with ranch or blue cheese dressing if desired.
  9. Fold the sides of each tortilla inward and roll tightly around the filling.
  10. Serve immediately, or place the wraps seam-side down in a clean skillet over medium heat and cook for 1 to 2 minutes per side until lightly golden and crisp.

Notes

  • For crispier chicken, toss the chicken pieces with 1/4 cup cornstarch before cooking.
  • For additional heat, add crushed red pepper flakes, cayenne pepper, or extra hot sauce to the firecracker sauce.
  • For a milder sauce, reduce the hot sauce and add a little more brown sugar.
  • Boneless, skinless chicken thighs can replace the chicken breasts.
  • Avocado, shredded carrots, cucumber, or cabbage can be added for extra texture and freshness.
  • For lettuce wraps, replace the flour tortillas with large sturdy lettuce leaves.
  • For meal prep, store the cooked chicken separately from the tortillas, vegetables, and dressing to prevent sogginess.
  • Refrigerate leftover firecracker chicken in an airtight container for 3 to 4 days.
  • Reheat the chicken in a skillet over medium-low heat, adding a small splash of water if the sauce becomes too thick.

Nutrition

Find it online: https://thefamilycooking.com/firecracker-chicken-wraps-recipe/