Firecracker Wraps
Get ready to ignite your taste buds with these bold and zesty Firecracker Wraps! Featuring tender chicken breasts seasoned with smoky paprika, chili powder, and garlic, these wraps are elevated with a fiery hot sauce glaze for a kick of heat. Fresh, crunchy layers of shredded lettuce, julienned carrots, and red bell pepper balance the spice, while creamy ranch dressing and melted cheddar cheese deliver irresistible richness. Each wrap is rolled to perfection and can be pan-fried for a crispy, golden finish. Perfect for a quick lunch or game-day snack, these spicy chicken wraps are a flavorful explosion of textures and tastes that's easy to prepare in under 30 minutes. Whip up this satisfying recipe to bring heat and excitement to your next meal!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces large tortilla wraps
- 2 cups shredded lettuce
- 1 cup julienned carrots
- 1 cup thinly sliced red bell pepper
- 1.5 cups shredded cheddar cheese
- 2 tablespoons hot sauce
- 0.5 cup ranch dressing
- 2 tablespoons butter
- 1 cup vegetable oil (for frying, optional)
Instructions
Heat a skillet over medium heat and add the olive oil.
Season the chicken breasts with smoked paprika, chili powder, garlic powder, salt, and black pepper.
Cook the chicken breasts in the skillet for about 6-8 minutes on each side until fully cooked. Remove and let rest for 5 minutes before slicing into thin strips.
In a small saucepan, melt the butter over low heat and stir in the hot sauce. Mix well and toss the sliced chicken in the sauce until evenly coated.
Lay out the tortilla wraps on a clean surface.
Spread 2 tablespoons of ranch dressing onto each wrap.
Layer the shredded lettuce, julienned carrots, sliced red bell pepper, and shredded cheddar cheese onto the tortillas, leaving a border around the edges.
Divide the spicy chicken evenly among the wraps, placing it on top of the vegetables.
Fold in the sides of each tortilla and roll tightly to form a wrap.
If desired, heat vegetable oil in a skillet over medium heat and pan-fry the wraps for 1-2 minutes per side until golden and crispy.
Slice each wrap in half and serve immediately.
Nutrition Facts
Calories |
5125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.1 g | 539% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 6206 mg | 270% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 29.7 g | ||
| Protein | 180.8 g | 362% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1719 mg | 132% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2874 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
