Spicy Sticky Chicken Wraps

 

If you have been to Winger's, the restaurant, you've probably had these before or have at least heard of them. Well, I have never had them, and now I know I have really been missing out! I saw these on Life as a Lofthouse's blog, and they looked so easy and yummy that I tried them out. So so glad I did. I loved them so much, that I ended up eating them for the next 4 days, yep, you heard me. I couldn't get enough of them. They were so easy to heat up for lunch, and they tasted just as good as the first day I had them. They are spicy, but not too much where it is distracting. They're perfect in every way!

Spicy Sticky Chicken Wraps
adapted slightly from Life as a Lofthouse

6 tablespoons Franks Original Hot Sauce *has to be Frank's!

3/4 cup Brown Sugar

4 tablespoons water

1-25oz bag of frozen breaded chicken fingers (you can buy chicken fingers from the deli too)

10 Flour Tortillas (the size that comes in 10 count)

Cheddar Cheese, shredded

Tomatoes, chopped

Lettuce, chopped

**the sauce was enough for the entire bag of frozen breaded chicken fingers. So if you aren't using the whole bag that night, just save the leftover sauce and have leftovers for lunch tomorrow or dinner the next day! 

If using frozen Chicken fingers, start by baking the amount you want to use for dinner (we used 1 per wrap, 2 if they were short chicken fingers), in your oven, according to package directions. In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. About 5-10 minutes. Place cooked chicken fingers in a large tupperware. Pour in the sauce. Seal shut with the lid and shake to coat all chicken fingers with the sauce. Place one or two sauce-coated chicken fingers, depending on their size and length, onto the tortilla. Add desired amount of cheese, lettuce and tomato. Wrap up and serve!  You can even dip them with ranch if you'd like, but they're so delicious by themselves.

**Remember to save the remaining sauce for leftovers!

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Hot Corn Dip

Chips and dip are probably one of my favorite things ever! I saw this on Our Best Bites and I knew I was going to love it. Love it I did! We have made this a couple times this month. We can't seem to get enough of it. I keep telling myself it is good for me too, I mean it IS corn dip, with just a little mayo and cheese. :) I know you are all going to love it too. So next time you have a little party, or just want to sit down in front of a t.v. with a yummy snack, try this! It is spicy, creamy and divine!

Start with roasting frozen or fresh corn in a little butter for about 5 minutes. Add salt and  pepper. It will turn a golden brown if using fresh corn. After 5 minutes, transfer corn to large bowl, I forgot that step my first time making it, so just disregard :)

Then add the onions and red pepper. (Or you can add the red peppers later if you are using roasted red peppers from a jar, which I highly recommend doing!) Once the onions are wilted add the garlic, jalapenos and green onions. Give them a couple a minutes.

Pour everything into a large bowl.

Add the mayo, cayenne and half of the cheeses.

Pour into a 8x8 baking dish and top with remaining cheese.

Cook for 12-15 minutes at 350 degrees. Then dig in!

Hot Corn Dip
Adapted from Our Best Bites and Emeril Lagasse   

2 tablespoons butter 
3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn, or frozen fresh corn) 
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1 roasted bell pepper from a jar *or 1/2 cup finely chopped red bell pepper
1/4 cup chopped green onions (green and white parts)
1 jalapeno minced *or 1/2 small canned and diced jalapenos 
2 teaspoons minced garlic
1/2 cup mayonnaise
4 oz. monterey jack or cheddar, shredded *I used colby jack and loved it 
4 oz. sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Preheat the oven to 350 degrees F. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl.

Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. 

Add 1/2 C mayo, cayenne pepper, half of the monterey jack and half of the cheddar and mix well. Pour into an 8-inch square baking dish, or something equivilant and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 12-15 minutes. Serve hot with tortilla chips or Fritos.


I see someone's little hands going in for a bite! :)