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.
2tablespoonsfried onionsuse canned for easier method
2-3Ortega chiliesdiced
1Jalapeno Cheddar Wrap
Bacon-Jalapeno Jam
1/2poundred fresno peppers
1/2poundgreen jalapeño peppers
1/2cupbalsamic vinegar
1/4cupolive oil
1 1/2cupswhite sugar
2 1/2cupswater
1poundbaconbrowned 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.
Notes
This recipe for bacon jalapeño jam will make enough for 6-8 wraps.