Philly Firecracker Wraps Recipes

FIRECRACKER WRAPS

Firecracker Wraps image

Previously titled "Philly Firecrackers" - I didn't give them that name, that was the title given by Southern Living. That being said, I hope you enjoy these portable roll-ups as part of your Fourth of July Celebration or your next picnic! So delicious!!! from Southern Living Plan ahead -- Cooking time is chilling time.

Provided by kittycatmom

Categories Lunch/Snacks

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
1 green onion, chopped
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
8 (12 inch) flour tortillas
1 lb roast beef, cut into 24 thin slices
2 (6 ounce) packages deli-style sharp cheddar cheese slices
2 cups shredded iceberg lettuce
1 tomatoes, thinly sliced (optional)

Steps:

Stir together first 6 ingredients until blended. Spread evenly on one side of each tortilla; top with 3 beef slices and, 2 cheese slices. Sprinkle evenly with shredded lettuce and sliced tomatoes if using.
Roll up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours.

Nutrition Facts : Calories 597.6, Fat 29.5, SaturatedFat 12.3, Cholesterol 83, Sodium 1255.3, Carbohydrate 51.8, Fiber 3, Sugar 3.8, Protein 31.2

BARB'S FIRECRACKERS

Barb's Firecrackers image

I needed something to bring to my niece's 4th of July party. I wanted something portable, simple to make, and of course really tasty! I love Mexican food so this recipe in inspired from south of the border, yet created in New England. You can adjust the heat on the recipe by using a hotter or milder taco seasoning.

Provided by Prairierose31

Categories Appetizers and Snacks Wraps and Rolls

Time 1h20m

Yield 72

Number Of Ingredients 8

Ingredients

2 (16 ounce) cans refried beans
2 envelopes taco seasoning mix (such as McCormick® Original)
1 (16 ounce) container soft cream cheese
2 (7 ounce) containers prepared guacamole
8 (10 inch) flour tortillas, or as needed
72 paper cupcake liners in different colors
2 fresh red chile peppers, seeded and cut into thin strips - or as needed
2 green onions, chopped

Steps:

Stir refried beans and taco seasoning mix together in a bowl. Place soft cream cheese in a separate bowl and stir until the cream cheese is workable; thoroughly mix in the prepared guacamole.
Lay a tortilla onto a work surface and spread with 1/2 cup of bean mixture in a smooth, even layer; top with 1/2 cup of guacamole mix in a layer. Roll up the tortilla into a log and moisten the far edge with a little water to seal. Wrap rolled tortillas tightly in plastic wrap and refrigerate until firm, 1 hour to overnight.
To serve, unwrap the rolls and trim off the uneven edges of each roll; cut into 1-inch pieces. Place a piece into each cupcake paper and insert a red pepper strip into the end for a wick. Sprinkle appetizers with chopped green onion.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 7.5 g, Cholesterol 8 mg, Fat 3.1 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 184.3 mg, Sugar 0.8 g

FIRECRACKER CHICKEN WRAPS RECIPE - (3.8/5)

Firecracker Chicken Wraps Recipe - (3.8/5) image

Provided by JAmero4702

Number Of Ingredients 25

Ingredients

Firecracker Chicken
2-3 lbs boneless chicken breasts, marinaded, grilled or roasted and shredded
Firecracker Marinade
1/2 cup Crystal® Lousiana Hot Sauce or Frank's® Red-HotTM
1 Tablespoon apple cider vinegar
1 teaspoon granulated sugar
1 teaspoon salt-kosher or sea salt (to dissolve easier)
Firecracker Sauce
1 Cup Crystal® Lousiana Hot Sauce or Frank's® Red-HotTM
5 Tablespoons butter
1 teaspoon garlic powder
3/4 teaspoon granulated sugar
1/2 teaspoon ground cayenne pepper
2 teaspoons cornstarch
2 Tablespoons water
6-8 ounces (1 1/2-2 cups) shredded pepper jack cheese
6 flour tortillas- 6 inch size
Avocado Lime Sauce
1 avocado
juice from 3-4 limes
olive oil
1-2 cloves garlic, minced fine or pressed
salt to taste
Option
Ranch dressing

Steps:

Firecracker Chicken: Mix marinade ingredients together stirring until salt is disolved. Pour into large zip top freezer bag and add chicken. Turn to coat chicken with marinade. Let marinate in refrigerator at least 2 hours, turn bag several time to insure chicken is evenly coated. Grill or roast chicken breasts after they have marinated. Shred cooked chicken. Place shredded chicken into a plastic container with a lid. Pour a generous amount of the sauce over the wings,cover, and gently stiror toss the wings so that they are all well coated with the sauce. In same container mix in desired amount of cheese with chicken. Toss gently to coat well. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-sixth of the mixture into the center of a tortilla. Don't stuff tortillas too full. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Arrange the wraps on a plate, cover the plate with plastic wrap and freeze for at least 4 hours, overnight if possible. Preheat 4-6 cups of oil to 375 degrees. Deep fry the wraps in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Carefully remove toothpicks. Slice each eggroll diagonally lengthwise and arrange on a plate covered with lettuce leaves around a small bowl of the avocado dipping sauce or ranch dressing. Garnish with the dipping sauce with the chopped tomato. Firecracker Sauce: Combine all ingredients water and cornstarch for the sauce in a small saucepan. Heat sauce over medium heat until boiling, reduce heat and simmer for 5 minutes. Mix cornstarch with 2 tablespoons water until no lumps remain.Stir into mixture in sauce pan and heat over medium high heat until sauce thickens.Remove pan from the heat and cool. Avocado Lime Sauce: Mash avocado, mix in the juice of 3-4 limes, add a little olive oil (up to 1 tablespoon), garlic and salt. Whisk together well until smooth.

PHILLY CHEESESTEAK WRAPS RECIPE

Philly Cheesesteak Wraps Recipe image

Tender and flavorful steak topped with cheese, onion, and green bell peppers wrapped in a tortilla. Delicious!

Provided by Steph Loaiza

Categories Main Course

Time 30m

Number Of Ingredients 8

Ingredients

1 onion
1 green bell pepper
2 Tablespoons olive oil
½ teaspoon salt
½ teaspoon ground pepper
1 pound flank steak
4 tortillas
4 slices Provolone cheese

Steps:

Thinly slice onion and green pepper.
In a skillet over medium heat, cook onion, pepper, and olive oil until tender and slightly browned. Remove from heat and set aside.
Salt and pepper flank steak and thinly slice, then cook over medium heat until it reaches desired doneness.
Place an even portion of steak, onions, and peppers on each tortilla, then top each with a slice of provolone cheese. Roll up and serve while warm.

Nutrition Facts : Calories 392 kcal, Carbohydrate 20 g, Protein 32 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 81 mg, Sodium 725 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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