Side Pannel
Firecracker Chicken Wraps
Firecracker Chicken Wraps
- Recipe Submitted by maryjosh on 02/20/2018
Ingredients List
- Chicken
- 2 large, boneless/skinless chicken breasts
- Salt/pepper, to taste
- 1 cup flour (Optional, omit for a healthier option)
- 4 tablespoons vegetable oil
- Firecracker Sauce
- 1/3 cup buffalo sauce
- 3/4 cup packed light brown sugar
- 1 tablespoon water
- 1 tablespoon butter
- 2 teaspoons apple cider vinegar
- 1 teaspoon garlic powder
- ½ teaspoon chili powder (optional)
- Other Ingredients:
- Eight (6-inch) flour tortillas
- ¾ cup vegetable or canola oil
- 1 cup Mexican cheese (Cheddar or pepper jack also work)
- ½ cup ranch dressing
Directions
Preheat oven to 350 degrees.
Cut the chicken into bite-sized pieces and season with salt/pepper as desired.
Place the flour in a zip lock bag and drop the chicken pieces into it. Seal the bag and shake to coat.
Heat 4 tablespoons of oil over medium and heat and cook the floured chicken for a few minutes on each side.
Mix firecracker sauce ingredients together in a large bowl. Remove chicken from the skillet and drop into the bowl, mixing around to coat thoroughly.
Place the chicken and sauce in a baking dish (the size is not important, just large enough to hold the chicken) and cook, covered, for 30 minutes.
Remove the chicken from the oven and use two forks to shred it. Mix in the cheese.
Remove and roll the tortillas from the package one at a time to prevent them from drying out, which causes them to crack when folder.
Scoop 2-3 tablespoons into the middle of each tortilla. Roll tightly and brush with a little vegetable oil at the seam. Repeat for all tortillas and place them on a large plate, seal side down.
Place the wraps in the microwave for about 15-30 seconds, this helps the seal to stick.
Heat ¾ cup of oil in a skillet and fry each tortilla until the bottom begins to turn light brown, then flip and repeat
Remove from skillet, slice each tortilla in half, and serve with ranch dressing!
Cut the chicken into bite-sized pieces and season with salt/pepper as desired.
Place the flour in a zip lock bag and drop the chicken pieces into it. Seal the bag and shake to coat.
Heat 4 tablespoons of oil over medium and heat and cook the floured chicken for a few minutes on each side.
Mix firecracker sauce ingredients together in a large bowl. Remove chicken from the skillet and drop into the bowl, mixing around to coat thoroughly.
Place the chicken and sauce in a baking dish (the size is not important, just large enough to hold the chicken) and cook, covered, for 30 minutes.
Remove the chicken from the oven and use two forks to shred it. Mix in the cheese.
Remove and roll the tortillas from the package one at a time to prevent them from drying out, which causes them to crack when folder.
Scoop 2-3 tablespoons into the middle of each tortilla. Roll tightly and brush with a little vegetable oil at the seam. Repeat for all tortillas and place them on a large plate, seal side down.
Place the wraps in the microwave for about 15-30 seconds, this helps the seal to stick.
Heat ¾ cup of oil in a skillet and fry each tortilla until the bottom begins to turn light brown, then flip and repeat
Remove from skillet, slice each tortilla in half, and serve with ranch dressing!
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