Firecracker Chicken Wraps

Firecracker Chicken Wraps FOR THE 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 4 cups vegetable oil, for frying FOR THE AVOCADO DIPPING SAUCE 1 avocado 3 limes, juiced 1 Tbsp olive oil 2 cloves garlic 1/2 tsp kosher salt 1/2 cup water lettuce and tomato, for serving In a large slow cooker or crockpot, 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. Cover tortillas with plastic wrap and freeze for several hours (or overnight). Place in a ziploc freezer bag for longer storage. When ready to cook, preheat 4-6 cups of olive oil in a large skillet *until temp reaches about 375 degrees F. Deep fry the chicken wraps for about 12-15 minutes, turning several times until all sides are browned. Remove wraps and place on paper towel to drain excess oil. To make the dipping sauce, combine avocado, lime juice, olive oil, garlic, salt and water in a food processor or blender. Pulse until smooth and creamy. To serve, place wraps on a bed of lettuce and tomato. Serve with dipping sauce.