Description
Creamy, spicy, and easy to prepare, these Chicken Sriracha Mayo Wraps combine tender chicken, warm tortillas, crisp spinach, and a smooth cucumber mayo sauce for a bold and satisfying meal.
Ingredients
For the Sauce:
Mayonnaise, half cup
Finely chopped seedless cucumber, quarter cup
Honey, one tablespoon
Cayenne pepper, half teaspoon
Ground black pepper, to taste
Texas Pete Original Hot Sauce or Crystal Hot Sauce, small splash
For the Wraps:
Olive oil, two tablespoons
Chicken breast strips, one and a half pounds
Thick and chunky salsa, one cup
Honey, one tablespoon
Cayenne pepper, half teaspoon
Crystal Hot Sauce or Sriraja Panich Hot Sauce, optional for extra heat
Flour tortillas, eight ten inch, alcohol free brands like Mission Tortillas, La Banderita, or Guerrero
Baby spinach leaves, ten ounce bag
Instructions
Mix the mayonnaise, cucumber, honey, cayenne pepper, black pepper, and a small splash of hot sauce until smooth, then refrigerate the mixture.
Heat olive oil in a skillet on medium high heat and cook the chicken strips until golden and no longer pink.
Stir in the salsa, honey, cayenne pepper, and a little hot sauce, then simmer on medium low until the flavors blend.
Warm the tortillas in the microwave until soft and pliable.
Spread each tortilla with the cucumber mayo sauce, add spinach leaves, then spoon the chicken mixture on top.
Fold the bottom of the tortilla upward, roll from the right side, fold the top flap, and continue rolling to form a tight wrap.
Notes
Keeping the sauce chilled helps it thicken and improves its texture in the wrap.
Warm tortillas prevent cracking and make rolling easier.
Baby spinach provides a tender bite, but romaine or mixed greens also work well.
Use moderate sauce to avoid making the tortilla slippery.
The chicken mixture can also be added to salads or rice bowls for variety.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Wraps
- Method: Stovetop
- Cuisine: American