This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #spiceupspringtime #SauceLikeYouMeanIt #TexasPete
It feels like 2021 just started and here we are about to head into springtime. Even with a busy start to the year, one thing we’ve been able to keep up with is meal prepping.
One of my favorite things about meal prepping one day a week is using one main ingredient and making two or more meals with different flavor profiles. For example, often we will cook or grill 2-3 pounds of chicken breasts and split them up into various meals for the week.
With warmer temperatures around the corner, meals served cold are great to use during outdoor activities, picnics, or just for a packed lunch at the office. This would include wraps, sandwiches, salads, cold pasta, etc.
When we are adding flavor to our dishes, the spicy sweetness from this sauce goes a long way.
Southwest Chicken Pinwheels Recipe
This is an easy recipe, great for meal preps, lunch, or an appetizer.
Ingredients:
- 1lb cooked shredded chicken
- 1/4 cup CHA! by Texas Pete® Sriracha Sauce
- 1 cup salsa (I recommend Green Mountain Gringo® Roasted Garlic Medium Salsa)
- 1 cup shredded cheddar cheese
- Salt, to taste
- 10 – 8″ flour tortillas
- Leafy lettuce
- Texas Pete® Original Hot Sauce, optional
In a large skillet, warm shredded chicken. Mix in CHA! by Texas Pete® Sriracha Sauce, salsa, cheese.
The salsa makes this recipe easy because it has seasonings and chopped vegetables included.
Once the cheese is melted, remove the mixture from the stove. Salt, to taste. Refrigerate mixture in a covered bowl for at least an hour, to cool it off.
Once cooled, put one leaf of lettuce on a tortilla, and add about 1/2 cup chicken mixture evenly across the lettuce.
Drizzle with Texas Pete® Original Hot Sauce, if desired.
We always have Texas Pete® Original Hot Sauce on hand. You never know when you need to spice up a dish, including takeout and delivery meals.
Carefully roll the tortilla tightly.
Wrap it in plastic wrap, tucking in the sides. Repeat with the rest of the mixture.
Refrigerate wrapped tortillas for a couple of hours. This will help the mixture set, making it easier to cut.
Unwrap and carefully cut into approx. 1/2″ slices. Discard the end pieces.
Serve with salsa and/or the below sriracha dip, if desired.
Sriracha Dipping Sauce Recipe
This Sriracha dipping sauce is great for chicken, wraps, and raw vegetables.
Ingredients:
- 1/4 cup CHA! by Texas Pete® Sriracha Sauce
- 1 cup mayonnaise
- 1 tsp garlic powder
- 1/2 lime juice
Mix all the ingredients in a bowl. Serve immediately and store leftovers in the refrigerator.
Feeling bold? Use either of the Texas Pete® sauces on top of the pinwheels and really Sauce Like You Mean It™.
All Texas Pete® products have the perfect balance of bold flavors and heat, and I can’t wait to try their new BBQ sauces that are now available in stores. Maybe next week we will make chicken wraps with Texas Pete® Carolina Mustard BBQ Sauce.
Find Texas Pete® products at a store near you.
Southwest Chicken Pinwheels with Sriracha Dipping Sauce
Southwest Chicken Pinwheels are a spicy bite-sized dish, perfect for lunch and meal preps. Serve with raw vegetables and an easy Sriracha dipping sauce.
Ingredients
- 1lb cooked shredded chicken
- 1/4 cup CHA! by Texas Pete® Sriracha Sauce
- 1 cup salsa (I recommend Roasted Garlic salsa)
- 1 cup shredded cheddar cheese
- Salt, to taste
- 10 - 8" flour tortillas
- Leafy lettuce
- Texas Pete® Original Hot Sauce, optional
- For the dipping sauce - 1/4 cup CHA! by Texas Pete® Sriracha Sauce, 1 cup mayonnaise, 1 tsp garlic powder, 1/2 lime juice
Instructions
- In a large skillet, warm shredded chicken. Mix in CHA! by Texas Pete® Sriracha Sauce, salsa, cheese, and salt ( amount to taste). Once the cheese is melted, remove the mixture from the stove. Refrigerate mixture in a covered bowl for at least an hour, to cool it off.
- Once cooled, put one leaf of lettuce on a tortilla, and add about 1/2 cup chicken mixture evenly across the lettuce.
- Drizzle with Texas Pete® Original Hot Sauce, if desired.
- Carefully roll the tortilla tightly and wrap in plastic wrap, tucking in the sides. Repeat with the rest of the mixture.
- Refrigerate wrapped tortillas for a couple of hours. This will help the mixture set, making it easier to cut.
- Unwrap and carefully cut into approx. 1/2" slices. Discard the end pieces.
- Serve with salsa, if desired.
- Sriracha Dipping Sauce - Mix 1/4 cup CHA! by Texas Pete® Sriracha Sauce, 1 cup mayonnaise, 1 tsp garlic powder, and juice from 1/2 a lime juice. Store leftovers in the refrigerator.
