Firecracker Chicken Wraps

 Recipe From: Laura

      Mind Blown!  These scrumptious, mouthwatering Firecracker Chicken Wraps have stolen our hearts, trumping their way to the top of our family’s favorite meals! We loved ‘em so much we made ‘em two days in a row which takes quite an impressive dish to be given such honors. Juicy tender chicken that’s perfectly seasoned & spiced, covered in warm melty cheese, all wrapped up in a soft tortilla, baked to a golden crispy goodness, garnished with an amazing avocado dip then sprinkled with sweet juicy diced tomatoes. These tasty wraps are sure to be a winner.

 AVOCADO DIPPING SAUCE

·         1 avocado, smashed

·         1/2 cup mayonnaise

·         1/2 cup sour cream

·         1/4 cup whole milk

·         2 tablespoons lime juice

·         1/2 teaspoon salt

·         1 1/2 teaspoons granulated sugar

·         1/2 teaspoon ground black pepper

·         1/2 teaspoon dried oregano

·         1/2 teaspoon ground cumin

·         1/2 teaspoon garlic powder

·         1/4 teaspoon onion powder

·         1/8 ground cayenne pepper

 

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CHICKEN MIXTURE

·         One or two chicken breasts, diced or shredded

·         1 tablespoon vegetable oil

·         2 tablespoons diced white onion

·         1 tablespoon diced red bell pepper

·         1 tablespoon diced jalapeño pepper

·         1/2 teaspoon minced garlic

·         1 teaspoon minced fresh cilantro

·         1 teaspoon paprika

·         1/2 plus 1/8 teaspoon salt

·         3/4 teaspoon ground cayenne pepper**

·         1/4 teaspoon ground black pepper

·         2 ounces (1/4 cup) cream cheese

·         1 cup Cheddar/Monterey Jack or Mexi shredded cheese blend

·         10 small (7-inch) flour tortillas

·         1 large egg, beaten

·         Avocado Oil for frying, if you choose

·         Diced tomatoes for garnish

 

Make avocado lime dip sauce by mixing all ingredients in bowl. Cover and chill til needed.  In a skillet, mix onion, both red & jalapeno peppers, and garlic.  Cook on low for 4-5 min. Stir in chicken & cilantro. Add paprika, salt, cayenne & black pepper.  Remove mixture from heat & pour in bowl. Stir in cream cheese & shredded cheese til pasty consistency.  Spoon 2 Tbsp. of filling all over tortilla.  Roll tortilla up tight then brush beaten egg on edge of tortilla before you finish rolling up so that egg acts as a glue to make it stick.

BAKED Tortillas- Bake at 350 for 15-20 min.

FRIED tortillas-- Refrigerate rolled up tortillas for 30 mins up to 4 hrs. Preheat oil in large pan with thermometer reading 350 degree. Fry 3-4 wraps at a time til golden brown, approx. 3 min. Drain on paper towel.  Drizzle some of the avocado sauce over each wrap and leave some for dipping.

*The kids didn’t think these were spicy at all but if you don’t like spice, cut cayenne down to 1/4 or ½ tsp cayenne.