requested: Longhorn's Firecracker Chicken Wraps


chicken boned or not
chili seasoning/marinade
pepper jack cheese
flour tortillas
Avocado Lime Sauce (recipe follows)

Grill or roast chicken with a marinade of chili pepper seasoning. You can get marinades like that in the spice aisle at your local grocery. Marinade it for at least 2 hours to make sure the ?firecracker? is bone deep.

Shred the grilled/roasted chicken.

Get small flour tortillas (6-inch will make the signature longhorn size). If your tortillas are large ones cut them into thirds. Brush the inside of the tortilla with butter or use butter spray–they have to stick once you roll them up.

Heat your oil up to 300/350 degrees about 1/2-inch deep. Oil has to be hot enough to crisp the tortillas quickly without the cheese melting all the way out.*

Take your shredded chicken and wrap it along with some shredded pepper jack or cheddar cheese and wrap up tightly–finger size–in the tortilla. They?ll be long so cut them in half. Fry these until golden brown.

Wash up 1/2 avocado, mix in the juice of 2 limes, add a little olive oil and some garlic and salt. Whip it, whip it good.

NOTE: Longhorn’s uses Hidden Valley Ranch and adds avocado and lime juice.