Fire Cracker Wraps

2 lb boneless chicken breast or thighs
1 Tbsp apple cider vinegar
1 tsp granulated sugar
1 tsp kosher salt
1 cup Louisiana hot sauce
1/4 cup unsalted butter, melted
1 tsp garlic powder
1/2 tsp ground cayenne pepper
2 cups pepper jack cheese, shredded
20 flour tortillas, 10 inch size


In a large slow cooker or crock-pot, add chicken breasts (or thighs).
In a small bowl, which together the vinegar, sugar, salt, hot sauce, melted butter, garlic powder, and cayenne pepper.
Pour marinade over chicken and cook on low for 6 hours (or high for 4 hours).
Once done cooking, shred chicken and add pepper jack cheese.
Spoon filling (about 1/4 cup- 1/2 cup) into each tortilla. Roll up tightly and secure with a toothpick. Place on a freezer safe baking sheet.
Repeat for all tortillas.
Baked at 425, after wraps are made. Line cookie sheet with parchment. Then lay out wraps on the sheet and lightly spray with oil. Then bake for 15 to 20 minutes