Freezer Friendly Copycat Firecracker Chicken Wraps Recipes

STUFFED FIRECRACKER CHICKEN ROLLS RECIPE BY TASTY

Stuffed Firecracker Chicken Rolls Recipe by Tasty image

Here's what you need: low sodium soy sauce, buffalo sauce, garlic, honey, sweet chili sauce, boneless, skinless chicken breast, olive oil, yellow onion, bell peppers, spinach

Provided by Katie Aubin

Categories Lunch

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup low sodium soy sauce
⅓ cup buffalo sauce
4 cloves garlic, minced
⅓ cup honey
4 tablespoons sweet chili sauce
1 ½ lb boneless, skinless chicken breast
2 tablespoons olive oil
½ yellow onion, finely diced
2 bell peppers, finely diced
2 cups spinach

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!

Nutrition Facts : Calories 463 calories, Carbohydrate 46 grams, Fat 12 grams, Fiber 2 grams, Protein 41 grams, Sugar 40 grams

FIRECRACKER CHICKEN WRAPS RECIPE - (3.8/5)

Firecracker Chicken Wraps Recipe - (3.8/5) image

Provided by JAmero4702

Number Of Ingredients 25

Ingredients

Firecracker Chicken
2-3 lbs boneless chicken breasts, marinaded, grilled or roasted and shredded
Firecracker Marinade
1/2 cup Crystal® Lousiana Hot Sauce or Frank's® Red-HotTM
1 Tablespoon apple cider vinegar
1 teaspoon granulated sugar
1 teaspoon salt-kosher or sea salt (to dissolve easier)
Firecracker Sauce
1 Cup Crystal® Lousiana Hot Sauce or Frank's® Red-HotTM
5 Tablespoons butter
1 teaspoon garlic powder
3/4 teaspoon granulated sugar
1/2 teaspoon ground cayenne pepper
2 teaspoons cornstarch
2 Tablespoons water
6-8 ounces (1 1/2-2 cups) shredded pepper jack cheese
6 flour tortillas- 6 inch size
Avocado Lime Sauce
1 avocado
juice from 3-4 limes
olive oil
1-2 cloves garlic, minced fine or pressed
salt to taste
Option
Ranch dressing

Steps:

Firecracker Chicken: Mix marinade ingredients together stirring until salt is disolved. Pour into large zip top freezer bag and add chicken. Turn to coat chicken with marinade. Let marinate in refrigerator at least 2 hours, turn bag several time to insure chicken is evenly coated. Grill or roast chicken breasts after they have marinated. Shred cooked chicken. Place shredded chicken into a plastic container with a lid. Pour a generous amount of the sauce over the wings,cover, and gently stiror toss the wings so that they are all well coated with the sauce. In same container mix in desired amount of cheese with chicken. Toss gently to coat well. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-sixth of the mixture into the center of a tortilla. Don't stuff tortillas too full. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Arrange the wraps on a plate, cover the plate with plastic wrap and freeze for at least 4 hours, overnight if possible. Preheat 4-6 cups of oil to 375 degrees. Deep fry the wraps in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Carefully remove toothpicks. Slice each eggroll diagonally lengthwise and arrange on a plate covered with lettuce leaves around a small bowl of the avocado dipping sauce or ranch dressing. Garnish with the dipping sauce with the chopped tomato. Firecracker Sauce: Combine all ingredients water and cornstarch for the sauce in a small saucepan. Heat sauce over medium heat until boiling, reduce heat and simmer for 5 minutes. Mix cornstarch with 2 tablespoons water until no lumps remain.Stir into mixture in sauce pan and heat over medium high heat until sauce thickens.Remove pan from the heat and cool. Avocado Lime Sauce: Mash avocado, mix in the juice of 3-4 limes, add a little olive oil (up to 1 tablespoon), garlic and salt. Whisk together well until smooth.

FIRECRACKER WRAPS

Firecracker Wraps image

Previously titled "Philly Firecrackers" - I didn't give them that name, that was the title given by Southern Living. That being said, I hope you enjoy these portable roll-ups as part of your Fourth of July Celebration or your next picnic! So delicious!!! from Southern Living Plan ahead -- Cooking time is chilling time.

Provided by kittycatmom

Categories Lunch/Snacks

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1 green onion, chopped
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
8 (12 inch) flour tortillas
1 lb roast beef, cut into 24 thin slices
2 (6 ounce) packages deli-style sharp cheddar cheese slices
2 cups shredded iceberg lettuce
1 tomatoes, thinly sliced (optional)

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.

Nutrition Facts : Calories 597.6, Fat 29.5, SaturatedFat 12.3, Cholesterol 83, Sodium 1255.3, Carbohydrate 51.8, Fiber 3, Sugar 3.8, Protein 31.2

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