These Spicy Chicken Popper Wraps are filled with cream cheese, fried onions, Ortega chiles and a bacon-jalapeno jam for the ultimate Umami flavor. Once you make the jam, these come together quickly, thanks to the use of pre-cooked BBQ or rotisserie chicken.
Chicken Popper Wrap Ingredients:
- 1 cup grilled chicken cut into bite-sized pieces
- 3 tablespoons cream cheese
- 2 tablespoons bacon-jalapeno jam, see recipe below
- 2 tablespoons fried onions
- 2-3 Ortega chilies diced
- 1 Chipotle-flavored tortilla or Jalapeno Cheddar Wraps
Make the Bacon Jalapeno Jam:
To get started, you’ll need to make the bacon jalapeno jam. I recommend making a big batch ahead of time so you can assemble these wraps quickly. This jam is also delicious on my blue cheese burgers!
- 1/2 pound red fresno peppers
- 1/2 pound green jalapeño peppers
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 1/2 cups white sugar
- 2 1/2 cups water
- 1 pound bacon browned and drained
- Salt to taste
How to Make the Spicy Bacon Jam
- Remove stems and seeds from peppers and slice thinly.
- Heat a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the peppers and sauté until they are softened. Next add the sugar, vinegar and water. Bring to a boil.
- Add cooked bacon. Lower heat and simmer about 30 minutes, until the mixture is thick and syrupy. Season to taste.
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Spicy Chicken Popper Wraps
Recipe by Jason Hill – CookingSessions.comThese Spicy Chicken Popper Wraps are filled with cream cheese, fried onions, Ortega chiles and a bacon-jalapeno jam for the ultimate Umami flavor. Once you make the jam, these come together quickly, thanks to the use of pre-cooked BBQ or rotisserie chicken.
Ingredients
- 1 cup grilled chicken cut into bite-sized pieces
- 3 tablespoons cream cheese
- 2 tablespoons bacon-jalapeno jam see recipe below
- 2 tablespoons fried onions use canned for easier method
- 2-3 Ortega chilies diced
- 1 Jalapeno Cheddar Wrap
Bacon-Jalapeno Jam
- 1/2 pound red fresno peppers
- 1/2 pound green jalapeño peppers
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 1/2 cups white sugar
- 2 1/2 cups water
- 1 pound bacon browned and drained
- Salt to taste
Instructions
Make the Bacon Jalapeno Jam:
- Remove stems and seeds from peppers and slice thinly.
- Heat a large sauté pan over medium-high heat and add the olive oil. When the oil is hot, add the peppers and sauté until they are softened. Next add the sugar, vinegar and water. Bring to a boil.
- Add cooked bacon. Lower heat and simmer about 30 minutes, until the mixture is thick and syrupy. Season to taste.
Assemble the Popper Wraps:
- Warm tortilla over a hot pan or flame.
- Spread tortilla with cream cheese, bacon jalapeño jam, fried onions, Ortega chiles and chicken.
- Wrap tortilla into a burrito and slice down the middle.
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Notes
This recipe for bacon jalapeño jam will make enough for 6-8 wraps.
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