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–+ servings
Three crispy baked chimichangas filled with shredded chicken and diced vegetables are served on a bed of lettuce, with a lime wedge and sliced peppers in the background.
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Firecracker Chicken Wraps

These crispy chicken wraps are loaded with creamy seasoned chicken, Monterey Jack cheese, peppers, and green onions, then fried until golden and crunchy. Served over fresh lettuce and tomatoes, it's a creamy avocado-lime dip they deliver restaurant-style flavor in every bite.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, lunch, Main Course
Cuisine: American
Servings: 8 Halves
Calories: 249kcal
Author: Wendy

Equipment

  • Large Mixing Bowl
  • Measuring cups and measuring spoons
  • cutting board
  • Chef’s knife
  • large skillet
  • tongs
  • Paper towels
  • Plate
  • blender or food processor
  • Serving platter

Ingredients

For the Crispy Chicken Wraps

  • 2 cups cooked chicken finely chopped or shredded
  • 4 ounces cream cheese softened
  • 1 cup shredded Monterey Jack cheese
  • ½ cup diced red bell pepper
  • 1 jalapeño seeded and finely diced
  • 2 green onions thinly sliced
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 burrito-size flour tortillas
  • Vegetable oil for frying
  • 2 cups shredded romaine lettuce
  • 1 cup diced tomatoes

For the Avocado-Lime Dip

  • 1 ripe avocado
  • ¼ cup sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon chopped cilantro
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 to 2 tablespoons water as needed

Instructions

  • In a large bowl, combine the cooked chicken, softened cream cheese, Monterey Jack cheese, red bell pepper, jalapeño, green onions, chili powder, garlic powder, smoked paprika, salt, and black pepper. Stir until evenly combined and creamy.
    Overhead view of a mixing bowl with shredded chicken and seasonings, surrounded by bowls of lettuce, diced tomato, chopped herbs, avocado, and other ingredients on a white surface.
  • Divide the filling evenly among the four tortillas. Place the filling slightly below the center of each tortilla. Fold in the sides and roll tightly like a burrito.
    A flour tortilla with a chicken mixture is on a white surface, surrounded by bowls of lettuce, diced tomatoes, seasonings, lime juice, cilantro, an avocado, and sour cream.
  • Add about 1 inch of vegetable oil to a large skillet and heat to 350 degrees Fahrenheit.
  • Place the wraps seam-side down in the hot oil and fry for 2 to 3 minutes per side, turning carefully, until golden brown and crispy.
  • Transfer the wraps to a paper towel-lined plate to drain excess oil.
    Five browned taquitos on a paper towel with a bowl of chopped lettuce and a bowl of diced tomatoes on a white surface.
  • To make the avocado-lime dip, add the avocado, sour cream, lime juice, cilantro, garlic powder, and salt to a blender or food processor. Blend until smooth. Add 1 to 2 tablespoons of water, if needed, to achieve a creamy dipping consistency.
    A food processor with avocado, yogurt, and herbs, next to bowls of chopped lettuce and diced tomatoes on a white surface.
  • Arrange the shredded romaine lettuce and diced tomatoes on a serving platter.
  • Slice each wrap in half diagonally and place over the lettuce and tomatoes.
  • Serve immediately with the avocado-lime dip.

Notes

  • For the most authentic restaurant-style texture, finely chop the chicken instead of shredding it.
  • Substitute Pepper Jack cheese for Monterey Jack if you prefer extra heat.
  • The filling can be prepared up to 24 hours in advance and refrigerated until ready to assemble and fry.
  • An instant-read thermometer helps maintain the oil temperature for evenly crisp wraps.

 

Nutrition

Serving: 1Serving | Calories: 249kcal | Carbohydrates: 13g | Protein: 15g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 570mg | Potassium: 309mg | Fiber: 2g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 15mg | Calcium: 172mg | Iron: 2mg