Spicy Sriracha Chicken Wraps Recipe – Avocado Mayo & Pickled Onions

Last Updated on 2 months by Neha Deshmukh

Spicy Sriracha Chicken Wraps Recipe – Avocado Mayo & Pickled Onions

Hey everyone! I’m so excited to share this recipe with you – these Spicy Sriracha Chicken Wraps are seriously addictive. I first made these when I was craving something quick, flavorful, and a little bit spicy, and they’ve been a hit ever since. They’re perfect for a weeknight dinner, a casual lunch, or even a fun party snack. Let’s get cooking!

Why You’ll Love This Recipe

These wraps are a flavor explosion! The spicy, tangy sriracha chicken is perfectly balanced by the creamy avocado mayo and the slight bite of pickled onions. Plus, they’re super easy and quick to make – ready in under 30 minutes. Honestly, who doesn’t love a delicious meal that doesn’t take all day?

Ingredients

Here’s what you’ll need to whip up these amazing wraps:

• 2 tablespoons sriracha sauce or any hot sauce
• 2 tablespoons white vinegar
• 1 teaspoon Worcestershire sauce
• 1.5 tablespoons maple syrup
• 0.5 teaspoon cayenne pepper
• 1 cup shredded pre-cooked chicken (rotisserie)
• 2 big size flour tortillas
• 3 garlic cloves
• 1 tablespoon butter
• 1 avocado
• 1.5 tablespoons mayonnaise
• Lemon juice (to taste)

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure these wraps turn out just right:

• Sriracha Sauce: Feel free to use your favorite brand! Huy Fong is classic, but there are tons of great options out there. You can even experiment with other hot sauces like gochujang for a different flavor profile.
• Tortillas: I prefer large flour tortillas because they hold everything together really well. But feel free to use smaller ones if that’s what you have!
• Rotisserie Chicken: This is a total lifesaver! It makes the recipe so much faster and easier. But if you have leftover cooked chicken, that works perfectly too. About 200-250g of cooked chicken is ideal.
• Pickled Onions: These add a lovely tang. You can buy them pre-made, or quickly pickle your own!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these spicy chicken wraps:

1. First, let’s make the sauce. In a bowl, whisk together the sriracha sauce, white vinegar, Worcestershire sauce, maple syrup, and cayenne pepper. Set aside.
2. Now, for the garlic! Finely chop those garlic cloves. Heat the butter in a skillet over medium heat, and sauté the garlic for about 30 seconds, until fragrant. Be careful not to burn it!
3. Pour the prepared sauce into the skillet and let it simmer for about 2 minutes, allowing the flavors to meld together.
4. Add the shredded chicken to the skillet, stir well to coat it in the sauce, and cook for another 3 minutes, until the sauce thickens slightly. Remove from the heat.
5. While the chicken is simmering, let’s make the avocado mayo. In a separate bowl, mash the avocado with the mayonnaise and a squeeze of lemon juice. Add more lemon juice to taste – you want it nice and creamy!
6. Time to assemble! Spread a generous layer of avocado mayo on each tortilla. Then, layer on some lettuce, followed by the spiced chicken, pickled onions, and a sprinkle of cheese (if you like!).
7. Fold the tortillas tightly, tucking in the sides as you go. To seal the edges, heat a lightly oiled skillet over medium heat and cook the wraps for 1-2 minutes per side, until golden brown and crispy.

Expert Tips

• Don’t overcrowd the skillet when cooking the wraps. Work in batches if necessary.
• For extra flavor, add a sprinkle of sesame seeds or chopped cilantro to the chicken filling.
• If the sauce is too spicy, add a little more maple syrup to balance it out.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: Reduce the cayenne pepper or sriracha for a milder flavor. My friend, Priya, loves to add a pinch of chili flakes for an extra kick!
• Gluten-Free Tortilla Option: Simply use gluten-free tortillas instead of flour tortillas.
• Vegan Adaptation with Jackfruit: Substitute the chicken with shredded jackfruit for a delicious vegan option. Marinate the jackfruit in a little soy sauce and smoked paprika before adding it to the sauce.
• Festival/Game Day Adaptations: Make smaller wraps, perfect for snacking! Serve with a side of cool yogurt dip.

Serving Suggestions

These wraps are fantastic on their own, but they also pair well with:

• A side of crispy sweet potato fries
• A fresh green salad
• A dollop of sour cream or Greek yogurt

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or microwave before serving.

FAQs

Let’s answer some common questions:

• What kind of sriracha sauce works best in this recipe? Any sriracha sauce will do, but I recommend Huy Fong or Shark Brand.
• Can I make the chicken filling ahead of time? Absolutely! You can make the chicken filling up to 2 days in advance and store it in the refrigerator.
• What is a good substitute for Worcestershire sauce? Soy sauce with a splash of vinegar and a pinch of sugar works well.
• How can I adjust the sweetness of the sauce? Add more or less maple syrup to taste.
• Can these wraps be made with leftover cooked chicken or turkey? Yes! This is a great way to use up leftovers.

Enjoy these Spicy Sriracha Chicken Wraps! I hope you love them as much as I do. Let me know in the comments if you try them and what you think!