ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Longhorn FIrecracker Chicken Wraps

Misc.
ADVERTISEMENT
Have you found the Longhorn's receipt yet? I and my husband are also looking for the recipe. I had enjoyed the wraps with the Advocado sauce for a long time and he recently had them and now that's all he thinks about... (smile).

If you find the recipe, please share.

I'm going to call Longhorn's to ask what are the ingredients... maybe they'll tell????
MsgID: 1414931
Shared by: Naomie from Florida
In reply to: ISO: Longhorn Firecracker Chicken Wrap
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Hot Cross Muffins
  • HOT CROSS MUFFINS 2 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 cup milk 1/3 cup butter, melted 1 egg 1 cup raisins (or ca...
  • Honey-Nut Bran Muffins (Gold Medal Flour, 1988)
  • HONEY-NUT BRAN MUFFINS 1/4 cup natural bran 3 tbsp boiling water 1 egg 1/4 cup milk 2 tbsp vegetable oil 2/3 cup all-purpose flour 1/4 cup chopped nuts 2 tbsp packed dark brown sugar 2 tbsp honey 1 1/2 tsp baking...
  • Vanilla Pecan Pie (with a cheesecake layer)
  • VANILLA PECAN PIE "Cheesecake meets pecan pie in this smooth and decadent seasonal dessert." 1 refrigerated pie crust (from 14.1-ounce package) 1 (8 ounce) package cream...
ADVERTISEMENT
  • How to Steam Fresh Vegetables with Cooking Times (1982)
  • QUICK GUIDE TO STEAMING FAVORITE VEGETABLES "For an easy, low-in-calories way to prepare the season’s harvest, think steam. Steamed vegetables retain color and nutrients - and taste fantastic! To begin, fill steamer w...
  • Peach and Blueberry Cobbler
  • PEACH AND BLUEBERRY COBBLER "This is an old-fashioned dessert that most people thoroughly enjoy eating. The baked fruit filling is crowned with a thin biscuit topping. It can be eaten warm or cold, plain or topped wit...
  • Devil's Food Waffles (BH&G Cookbook, 1930)
  • DEVIL'S FOOD WAFFLES 1/2 cup butter, softened 1 cup sugar 2 eggs, well-beaten 1/2 cup milk 1 1/2 cups pastry flour 2 teaspoonfuls of baking powder a pinch of salt 2 squares (1 ounce each) unsweetened chocolate 1 teasp...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Longhorn FIrecracker Chicken Wraps
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!