Ingredients

8 ounces cooked chopped chicken
1 tablespoon vegetable oil
1 tablespoon diced red bell pepper
1 tablespoon diced jalapeño pepper
1 minced garlic clove
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground cayenne pepper
¾ teaspoon ground black pepper
¼ cup cream cheese 2 ounces
¾ cup cheddar-jack shredded cheese blend
10 flour tortillas 7-inch
3-4 cups vegetable oil or peanut oil
3 roughly chopped romaine lettuce
1 medium Roma tomato chopped
Dipping sauce of choice

Directions

Prepare the filling. Heat the 1 tablespoon of vegetable oil in a medium skillet over medium-low heat. Sauté the bell pepper, jalapeno pepper, and garlic until the veggies are softened, 3-5 minutes. Remove from the heat and stir in the chicken, seasonings, cream cheese, and shredded cheese.

Fill the tortillas. Place 2 tablespoons of the filling in the center of a tortilla and roll up, first by tucking in the ends, then rolling.

Fry. Pour the vegetable oil into a large skillet until it. Is 1-2 inches deep. Heat to 375 degrees over medium heat. Fry the wraps for 1-2 minutes per side, until crispy and golden brown. Remove to a paper towel-lined plate.

Serve. Serve over a bed of chopped lettuce and diced tomato with the dipping sauce of your choice.

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