How to Make Longhorn Steakhouse’s Firecracker Chicken Wrap Recipe at Home (Better Than the Restaurant!)
If you’ve ever been to Longhorn Steakhouse, you know that their Firecracker Chicken Wraps are legendary. These crispy, golden-brown beauties are stuffed with juicy chicken, melted cheese, and just the right kick of spice. They’re the appetizer that disappears way too fast at the table—one minute you have a plate full, the next, you’re left with an empty dish and a burning question: “Why didn’t I order two?”
But fear not, my fellow food lovers! Today, I’m here to save you from the disappointment of an empty appetizer plate. I’ve cracked the code on Longhorn Steakhouse’s Firecracker Chicken Wraps, and dare I say, my homemade version is even better.
Why These Copycat Firecracker Chicken Wraps Are the Best
Sure, you could drive to Longhorn and pay for their version, but here’s why my DIY Longhorn Steakhouse Firecracker Chicken Wraps will become your new go-to:
- They’re cheaper. Let’s be real—restaurant appetizers aren’t exactly budget-friendly. Making these at home will save you money, which means more cash for dessert (or margaritas, no judgment).
- You can customize the spice level. Love that fiery kick? Turn up the heat. Prefer it mild? Keep it chill. The power is in your hands.
- Crispier, cheesier, and loaded with more filling. Have you ever ordered restaurant wraps only to find that they’re 90% tortilla and 10% filling? Not here. My version is stuffed to perfection with cheesy, spicy, flavor-packed goodness.
- They taste fresh. No waiting for a server. No wondering if they sat under a heat lamp too long. Just crispy, golden wraps straight from your own kitchen.
A Brief History of Longhorn Steakhouse (in case you’re interested)
Before we dive into how to make these wraps (or should I say, how to devour them in record time), let’s take a quick detour through Longhorn Steakhouse’s history.
This iconic steakhouse started in 1981 in Atlanta, Georgia. A man named George McKerrow Jr. had a dream: serve up top-quality, Western-style steaks in a place where people could feel like they’d just stepped into a cozy ranch. He nailed it, and soon, Longhorn became famous for its perfectly cooked steaks and hearty American eats.
But while steak is their star, the Firecracker Chicken Wraps have built their own cult following. They’re crispy, cheesy, spicy, and downright addictive. A meal at Longhorn just doesn’t feel complete without them.
What Makes These Wraps So Addictive?
You know that moment when you take a bite and everything just clicks? That’s what happens with these wraps. It’s the perfect combination of:
- Crunchy, golden-brown tortilla shells that shatter in the best way possible
- Savory, seasoned chicken packed with smoky, slightly spicy flavors
- Melted cheese that stretches with every bite (hello, cheese pull goals!)
- That creamy, fiery dipping sauce that ties it all together with just the right amount of heat
The contrast between crispy and creamy, spicy and cheesy is why these wraps are so ridiculously good. They don’t just taste good—they make you feel good.
DIY Firecracker Chicken Wraps: Your New Favorite Appetizer
Now, I know what you’re thinking: “Can I really make these at home?”
YES! And let me tell you, you don’t need to be a pro chef to nail this recipe. If you can roll a burrito and fry a crispy snack, you’ve got this. Even better? You can even bake or air-fry them for a lighter twist that’s still just as delicious.
And that sauce? Oh, that sauce. The restaurant version is good, but mine is next-level. It’s creamy, tangy, and has the perfect balance of sweet and spicy. You’ll want to dunk everything in it—fries, chicken tenders, even a spoon (no shame).
Final Thoughts: It’s Time to Bring the Fire to Your Kitchen
Longhorn Steakhouse’s Firecracker Chicken Wraps may have started as a restaurant favorite, but now, they can be a homemade staple.
So why wait for your next steakhouse trip when you can whip up a batch of crispy, cheesy, spicy perfection right at home? Whether you’re making them for a party, game day, or just a snack for yourself (no judgment if you don’t share), this recipe will have you hooked.
For more Longhorn Steakhouse appetizers, try their Wild West Shrimp or the White Cheddar Stuffed Mushrooms
Ingredients
- For the Chicken Filling:
- 2 cups cooked and shredded chicken (grilled or rotisserie works best)
- 1 cup Mexican-blend cheese
- 1/4 cup cream cheese
- 1/4 cup heavy cream
- 1 TBL. EVOO
- 2 TBL. onion, finely diced
- 1 TBL. red bell pepper, finely diced
- 1 TBL. jalapeño, finely diced
- 1 med. garlic clove, minced
- 1 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1 tsp. salt
- 1/4 tsp. cracked black pepper
- 2 TBL. water
- 5 flour tortillas (7-inch size)
- For Frying:
- 2 cups vegetable oil (for frying)
- For Serving (optional):
- Chopped Romaine lettuce
- Chopped Roma tomato
- For the Firecracker Sauce:
- 1 large, ripe avocado
- 1/2 cup sour cream
- Juice of 2 limes + zest
- 1/2 tsp. sugar
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
- 1/4 tsp. onion powder
- 1/4 tsp. ground cumin
- 1/8 tsp. cayenne pepper
Instructions
Make the Firecracker Sauce:
In a small food processor, add all the ingredients and puree until smooth.
Cover and refrigerate while preparing the wraps.
Prepare the Chicken Filling:
In a medium-sized skillet, add 1 tablespoon of extra-virgin olive oil. Once the oil begins to shimmer, add the onions, peppers, and minced garlic and sauteed until softened. Add 2 tablespoons of water and cook until evaporated.
Add the paprika, cayenne, salt and black pepper. Stir in the chopped and cooked chicken and combine well.
Turn the heat down to the lowest setting; add the cream cheese, heavy cream, and shredded Mexica-blend. Mix well until all ingredients are fully incorporated. Remove from heat.
Assemble the Wraps:
Lay a tortilla flat and place about two 2-ounce scoops of the chicken mixture in the center.
Fold in the sides, then roll tightly into a small burrito- shape, and pin closed with a toothpick.
Repeat with the remaining tortillas and filling.
Fry the Wraps:
Heat vegetable oil in a deep pan over medium-high heat (350°F).
Fry the wraps in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per side).
Remove and drain on a paper towel-lined plate.
Serve:
Scatter chopped romaine lettuce and chopped tomatoes on a serving plate. Place the Avocado Lime Dip in the center of the plate.
Slice each wrap diagonally and serve immediately.
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Tips:
Air Fryer Option: Spray wraps with oil and air fry at 375°F for 8-10 minutes, flipping halfway.
Baking Option: Brush wraps with oil and bake at 400°F for 15-18 minutes, flipping once.
Extra Crunch: Use an egg wash to seal the wraps before frying.
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