Firecracker Chicken Wraps

Firecracker Chicken Wraps

Ahhh…. TGIF mannnnn. Fridays are the best. What’s your favorite way to celebrate Friday? My husband and I LOVE making it a date night. We recently added a new addition to our family, TOBY- He’s the best puppy everrrrrrrr… because he loves playing with his toys, and because I can make him smell like oatmeal.

Me and Toby

It’s Friday, YEAHHHHHHHHH! 😉

Toby doesn’t like being by himself so much, (poor lil’ fella), so we have to be strategic when we leave for our date. We begin by exhausting the poor pup (he’ll play until his eyes are shut, and then we make our move.)

I swear I'm not tired....

I swear I’m not tired….

He stays in a doggie playpen so the first trick is getting him in there without waking him up… and the next is sneaking out the door- ALSO without waking him up. This is generally when one of us accidentally drop the heaviest, loudest thing in our house.

ZZZZZZZZZZZ..........

ZZZZZZZZZZZ……….

Once we’re out the door, our first challenge is figuring out where to go. And the next is figuring out what to eat! I’m a huge appetizer fan… which is why I think Firecracker Chicken Wraps are a tremendous way to kick off the weekend.   What’s your ALL TIME favorite appetizer!? I don’t even know what mine is… I doubt I could narrow it down to ONE…. I’m a big fan of samplers 😉 I can tell you that my Crab Rangoon recipe is FAB though…

Soooo this was my first time making firecracker chicken. I found a lot of different recipes and sort of combined them to make my own version (the fun part about cooking, after all) They didn’t last long, but they sure were good! We did have some leftovers and Mark enjoyed popping them in the microwave after coming home from work- a nice pre-dinner snackaroo. I love those, because then you don’t have to rush to get dinner on the table. I mean with a little Toby running around, I can get pretty distracted nowadays!

(Pssst! See the bottom of the post for a homemade ranch dressing recipe)

Firecracker Chicken Wraps
Serves: 12 wraps
 
Ingredients
  • Chicken
  • 3-4 boneless, skinless chicken breasts (about 2 pounds)
  • Salt and pepper
  • 1 cup flour
  • 4 tablespoons vegetable oil
  • Firecracker Sauce
  • ⅓ cup hot sauce (like Frank's brand for hot wings, for instance)
  • ¾ 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
  • Six (6 inch) flour tortillas
  • ½ cup vegetable oil
  • 1 & ½ cup cheddar cheese
  • 1 cup Mexican cheese
  • ½ cup ranch dressing
Instructions
  1. Preheat oven to 325 degrees.
  2. Cut the chicken into bite size pieces and sprinkle lightly with salt and pepper.
  3. Place the flour in a zip lock bag and drop the chicken pieces into it. Seal the bag and shake to coat.
  4. Heat 4 tablespoons of oil over medium and heat and cook the floured chicken for a few minutes on each side.
  5. Mix firecracker sauce ingredients together in a large bowl. Remove chicken from the skillet and drop into the bowl, mixing around to coat thoroughly.
  6. Place the chicken and sauce in a baking dish (size not important, just large enough to hold the chicken) and cook uncovered for about 50 minutes, removing from the oven to stir occasionally.
  7. Remove the chicken from the oven and use two forks to shred the chicken. Mix in the cheddar cheese.
  8. Sprinkle a little of the Mexican cheese on the bottom of each tortilla, and place a small spoonful of filling in the middle of each. Roll tightly and brush a little vegetable oil on the seam, then set seam-down on a plate. Repeat until chicken mixture is gone.

  9. Place the wraps in the microwave for about 15-30 seconds, this helps the seal to stick.
  10. Heat the vegetable oil in a skillet and fry each tortilla until the bottom begins to turn light brown, then flip and repeat.
  11. Remove from skillet, slice each tortilla in half and serve with ranch dressing!
Notes
This chicken is also great served un-shredded on a bed of warm rice 🙂

Firecracker Chicken Wraps
Serves: 12 wraps
 
Ingredients
  • Chicken
  • 3-4 boneless, skinless chicken breasts (about 2 pounds)
  • Salt and pepper
  • 1 cup flour
  • 4 tablespoons vegetable oil
  • Firecracker Sauce
  • ⅓ cup hot sauce (like Frank's brand for hot wings, for instance)
  • ¾ 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
  • Six (6 inch) flour tortillas
  • ½ cup vegetable oil
  • 1 & ½ cup cheddar cheese
  • 1 cup Mexican cheese
  • ½ cup ranch dressing
Instructions
  1. Preheat oven to 325 degrees.
  2. Cut the chicken into bite size pieces and sprinkle lightly with salt and pepper.
  3. Place the flour in a zip lock bag and drop the chicken pieces into it. Seal the bag and shake to coat.
  4. Heat 4 tablespoons of oil over medium and heat and cook the floured chicken for a few minutes on each side.
  5. Mix firecracker sauce ingredients together in a large bowl. Remove chicken from the skillet and drop into the bowl, mixing around to coat thoroughly.
  6. Place the chicken and sauce in a baking dish (size not important, just large enough to hold the chicken) and cook uncovered for about 50 minutes, removing from the oven to stir occasionally.
  7. Remove the chicken from the oven and use two forks to shred the chicken. Mix in the cheddar cheese.
  8. Sprinkle a little of the Mexican cheese on the bottom of each tortilla, and place a small spoonful of filling in the middle of each. Roll tightly and brush a little vegetable oil on the seam, then set seam-down on a plate. Repeat until chicken mixture is gone.

  9. Place the wraps in the microwave for about 15-30 seconds, this helps the seal to stick.
  10. Heat the vegetable oil in a skillet and fry each tortilla until the bottom begins to turn light brown, then flip and repeat.
  11. Remove from skillet, slice each tortilla in half and serve with ranch dressing!
Notes
This chicken is also great served un-shredded on a bed of warm rice 🙂

Firecracker Chicken Wraps appetizer

Homemade Ranch Dressing

Ingredients

1 clove garlic
1/4 teaspoon kosher salt
1 cup real mayonnaise
1/2 cup sour cream
1/4 cup Italian flat-leaf parsley leaves, minced
2 tablespoons fresh dill, minced
1 tablespoon minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Dash hot sauce
1/4 to 1/2 cup buttermilk (as needed for desired consistency)

Instructions

Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.

In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.

Ranch Dressing Recipe is courtesy of Ree Drummond, (The Pioneer Woman!) & The Food Network : )