Copycat Longhorn Firecracker Chicken Wraps: Simple and Delightful!

Ingredients:

1 8oz. Skinless Chicken Breast Fillet

2 Tablespoons of White Onion (diced)

1 Tablespoon of Vegetable Oil

1 Tablespoon of Red Bell Pepper (diced)

1 Tablespoon of a Jalapeno Pepper (diced)

1/2 Teaspoon of Garlic (minced)

1 Egg (beaten)

10 Small Flour Tortillas

6 to 10 Cups of Vegetable Oil

1 Teaspoon of Fresh Cilantro (minced)

1 Teaspoon of Paprika

1/2 Teaspoon of Salt plus 1/8 Teaspoon for later use.

3/4 Teaspoon of Cayenne Pepper

1/4 Teaspoon of Black Pepper (ground)

1 Cup of Monterey Jack shredded cheese blend

1/4 Cup of Cream Cheese

Firecracker Chicken WrapsPhoto byLonghorn Steakhouse

Directions:

Preheat your grill on high heat. While the grill is heating up, rub your chicken breast fillet with vegetable oil. Place the chicken breast on the grill and cook it for around 4 minutes per each side or until the breast is fully cooked through.

Once the chicken breast is done, remove it from the grill and let it rest and cool. After the chicken has cooled, finely chop the chicken into small pieces until they are about the size of a corn kernel.

Heat one tablespoon of vegetable oil in a sautee pan over medium high heat on your stove. Add your diced onion, jalapeno peppers, bell peppers and minced garlic to the sautee pan.

Stir and cook this mixture slowly for around 4 to 5 minutes or until the onions start becoming translucent. Stir in your cilantro and diced chicken. Add the cayenne, paprika, salt and black pepper. Stir well.

Remove the mixture off of the heat and pour the filling into a large bowl.

Stir in the cream cheese and shredded Monterey Jack cheese blend. Blend the mixture until it becomes a pasty texture.

Warm your tortillas and once they are warm, place 2 tablespoons of filling into each tortilla near one edge. Fold the tortilla over the filling and roll the tortilla up very tight. Brush some of the beaten egg on the edges of the tortillas before you finish rolling the tortilla up to make sure that they stick together.

Place all of the rolled up tortillas in the fridge for around 30 minutes so that the beaten egg "glue" will seal the wraps.

Preheat your oil in your fryer and fry the wraps for 3 to 4 minutes.

Once they are done, remove the wraps to a paper towel covered plate for the excess oil to run off.

Place the wraps onto a lettuce covered plate for presentation.