FIRECRACKER CHICKEN WRAPS (LIKE LONGHORN'S)
chicken boned or not
pepper jack cheese
Avocado Lime Sauce (recipe follows)
Grill or roast chicken with a marinade of chili pepper seasoning. You can get marinades like that all over the spice aisle at your local grocery. I would marinade it for at least 2 hours to make sure the “firecracker” is bone deep.
Shred the grilled/roasted chicken.
Get small flour tortillas (6-inch will make the signature longhorn size). If your tortillas are large ones cut them in into thirds. Brush the inside of the tortilla with butter or use butter spray--they have to stick once you roll them up.
Heat your oil up to 300/350 degrees about 1/2-inch deep. Oil has to be hot enough to crisp the tortillas quickly without the cheese melting all the way out.*
Take your shredded chicken and wrap it along with some shredded pepper jack or cheddar cheese and wrap up tightly--finger size--in the tortilla. They’ll be long so cut them in half. Fry these until golden brown.
AVOCADO LIME SAUCE:
Wash up 1/2 avocado, mix in the juice of 2 limes, add a little olive oil and some garlic and salt. Whip it, whip it good.
Post a Followup