Firecracker Chicken Wraps Recipe 385

FIRECRACKER WRAPS

Steps:

• Stir together first 6 ingredients until blended. Spread evenly on one side of each tortilla; top with 3 beef slices and, 2 cheese slices. Sprinkle evenly with shredded lettuce and sliced tomatoes if using.
• Roll up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours.

FIRECRACKER FRIED CHICKEN DRUMSTICKS

Steps:

• Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag, and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
• Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
• Combine the flour, cornmeal, and salt in another resealable plastic bag. Add the drumsticks, seal bag, and shake to coat.
• Fry the chicken, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

FIRECRACKER CHICKEN

Steps:

• Place chicken in shallow dish. Mix next 6 ingredients. Reserve 1/4 cup; pour remaining over chicken. Turn chicken to evenly coat. Refrigerate 2 hours to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Mix barbecue sauce with reserved dressing mixture.
• Grill chicken 30 to 35 min. or until done (165ºF), turning after 15 min. and brushing occasionally with barbecue sauce mixture. Transfer chicken to plate; sprinkle with onions.

STUFFED FIRECRACKER CHICKEN ROLLS RECIPE BY TASTY

Steps:

• In a shallow dish or large plastic bag, add the soy sauce, buffalo sauce, garlic, honey, and sweet chili sauce. After mixing, reserve half the marinade in a separate bowl for later.
• On a cutting board, slice the chicken breasts horizontally, making sure not to slice all the way through. Cover chicken breast with parchment or plastic wrap and use a mallet to flatten the chicken, about ⅓ inch (8 mm) in thickness.
• Place chicken breasts in the marinade and chill for about 2 hours or overnight.
• Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, add garlic and cook until aromatic, about 30 seconds. Add the onion and bell peppers, and cook until soft.
• Remove the chicken breast from the marinade and lay flat. Spoon a layer of the onion and the bell pepper mixture across the chicken breast, then add a layer of spinach.
• Roll up chicken breast and secure with a toothpick, about 1½ inches (4 cm) apart. Cut the chicken breast in half.
• Add 1 tablespoon of olive oil to a large pan over medium heat. Once hot, place chicken rolls inside the pan, cook until inside is no longer pink, about 6 minutes on each side. Remove from pan.
• Add reserved marinade to the pan and cook until caramelized, about 3 minutes.
• Serve drizzled in caramelized marinade.
• Enjoy!

PHILLY FIRECRACKER WRAPS

Steps:

• Mix sour cream, mayo, onion, horseradish, salt & pepper in a small bowl. Spread this mixture evenly over one side of each tortilla.
• Top each tortilla with 3 slices beef, and 2 slices cheese. Sprinkle each one with lettuce.
• Roll each tortilla tightly, and wrap each one securely in plastic wrap. Chill 8 hours.
• To serve, slice each wrap into 2 or 3 pieces.