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This Firecracker Chicken Wraps recipe is filled with a creamy, spicy chicken mixture made with Monterey Jack cheese, red bell pepper, jalapeño, and green onions. The wraps are fried until golden and crisp, then served with lettuce, tomatoes, and a creamy avocado-lime dip.
This recipe is a homemade copycat inspired by the popular Firecracker Chicken Wraps from LongHorn Steakhouse.
Finely chopping the chicken gives the filling a texture similar to the restaurant version, while cream cheese and Monterey Jack hold everything together inside the crispy flour tortillas.
If you’re looking for more easy chicken recipes, try these chicken burgers, cashew chicken, and rotisserie chicken tacos.
Why You’ll Love This Firecracker Chicken Wraps Recipe
- Restaurant favorite at home: These wraps are inspired by the Firecracker Chicken Wraps from LongHorn Steakhouse.
- Creamy, spicy filling: Chicken, two kinds of cheese, jalapeño, bell pepper, and seasonings make a flavorful filling with just the right amount of heat.
- Crispy on the outside: Frying the wraps gives the flour tortillas a crisp, golden exterior.
- Avocado-lime dip: The cool, creamy dip is a delicious contrast to the spicy chicken filling.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Cooked chicken – Finely chop or shred the chicken. For a texture closer to the restaurant version, finely chopped chicken works best. You can also use this roast chicken recipe or make Instant Pot roast chicken.
- Cream cheese – Softened cream cheese makes the filling creamy and helps hold everything together.
- Monterey Jack cheese – Melts into the chicken mixture and adds plenty of cheesy flavor. Pepper Jack can be substituted if you want more heat.
- Red bell pepper and jalapeño – Red bell pepper adds color and a little sweetness, while jalapeño gives the wraps some heat.
- Flour tortillas – Use burrito-size flour tortillas so there’s plenty of room for the filling and the ends can be folded in securely. Or use my homemade sourdough tortillas.
How to Make Firecracker Chicken Wraps
Here are the step-by-step instructions for making these Firecracker Chicken Wraps:
Step 1: In a large bowl, combine cooked chicken, cream cheese, shredded Monterey Jack cheese, red bell pepper, diced jalapeño, green onions, and spices.
Stir until thoroughly mixed. The filling should be creamy and hold together.
Step 2: Divide the filling evenly among 4 burrito-size flour tortillas, placing it slightly below the center of each tortilla. Fold in the sides and roll tightly like a burrito.
Step 3: Add about 1 inch of vegetable oil to a large skillet and heat to 350°F. Fry the wraps seam-side down first for 2–3 minutes per side, turning carefully, until golden brown and crisp. Transfer to a paper towel-lined plate.
Step 4: Make the dip. Blend dip ingredients together until smooth. Add 1–2 tablespoons water, as needed, to reach a creamy dipping consistency.
Step 5: Slice each wrap in half on the diagonal and place over the vegetables. Serve immediately with the avocado-lime dip.
Recipe Notes
For an even closer restaurant-style texture, chop the chicken very finely rather than shredding it.
Pepper Jack cheese can be substituted for Monterey Jack for extra heat.
The filling can be prepared up to 24 hours in advance and refrigerated until ready to assemble and fry.
Serving Suggestions
These wraps work well as either an appetizer or part of a meal. Cutting the four wraps in half gives you eight appetizer-size pieces that are easy to serve with the avocado-lime dip.
For a larger meal, serve two halves per person along with the shredded lettuce and tomatoes. You could also add rice, black beans, Mexican street corn, or a simple salad on the side.
How to Store
Store leftover Firecracker Chicken Wraps in an airtight container in the refrigerator. Since the tortillas will soften during storage, reheat them in an oven or air fryer to help crisp the outside again.
The avocado-lime dip is best stored separately in an airtight container in the refrigerator.
Frequently Asked Questions
They have some heat from the jalapeño and chili powder, but you can easily adjust the spice level. Removing the jalapeño seeds helps keep the heat more moderate, while using Pepper Jack instead of Monterey Jack will make the filling spicier.
Yes. The chicken filling can be prepared up to 24 hours ahead and stored in the refrigerator. Assemble and fry the wraps when you’re ready to serve them.
Yes. Rotisserie chicken is an easy option for the 2 cups of cooked chicken needed for this recipe. Chop it finely before mixing it with the other filling ingredients.
Pepper Jack is a good substitute and will give the wraps some additional heat.
More Chicken Recipes
- Chicken Meatballs with Orzo
- Marry Me Chicken Sliders
- Honey Mustard Chicken Tenders
- Chicken Fajita Wraps
If you make this Firecracker Chicken Wraps recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Firecracker Chicken Wraps
Equipment
Ingredients
For the wraps
- 2 cups cooked chicken, finely chopped or shredded
- 4 ounces cream cheese, softened
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup red bell pepper, diced
- 1 jalapeño, seeded and finely diced
- 2 green onions, thinly sliced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 burrito-size flour tortillas
- Vegetable oil, for frying
- 2 cups shredded romaine lettuce
- 1 cup diced tomatoes
For the Avocado-Lime Dip
- 1 avocado, ripe
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 tablespoon cilantro, chopped
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 to 2 tablespoons water, as needed
Instructions
- In a large bowl, combine the chicken, cream cheese, Monterey Jack cheese, red bell pepper, jalapeño, green onions, chili powder, garlic powder, smoked paprika, salt, and pepper. Stir until thoroughly mixed. The filling should be creamy and hold together.
- Divide the filling evenly among the tortillas, placing it slightly below the center of each tortilla. Fold in the sides and roll tightly like a burrito.
- Add about 1 inch of oil to a large skillet and heat to 350°F. Fry the wraps seam-side down first for 2 to 3 minutes per side, turning carefully, until golden brown and crisp. Transfer to a paper towel-lined plate.
- For the dip, blend the avocado, sour cream, lime juice, cilantro, garlic powder, and salt until smooth. Add water as needed to reach a creamy dipping consistency.
- Arrange the lettuce and tomatoes on a serving platter. Slice each wrap in half on the diagonal and place over the vegetables. Serve immediately with the avocado-lime dip.
Notes
- For an even closer restaurant-style texture, chop the chicken very finely rather than shredding it.
- Pepper Jack cheese can be substituted for Monterey Jack for extra heat.
- The filling can be prepared up to 24 hours in advance and refrigerated until ready to assemble and fry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
