Tropical Chicken Spinach Wraps

1.In a small bowl, combine mayonnaise and sriracha sauce. Mix well until smooth and set aside.

2.In a medium bowl, combine shredded rotisserie chicken, pineapple chunks, chopped red onion, shredded carrot, and chopped cilantro.

3.Add the sriracha mayo mixture and fresh lime juice to the chicken mixture. Toss gently to coat all ingredients evenly.

4.Season the mixture with salt and freshly ground black pepper to taste. Adjust sriracha or lime juice if desired for more heat or tang.

5.If preferred, warm the spinach wraps by lightly brushing with olive oil and heating in a non-stick skillet over medium heat for about 20 seconds per side, or microwave for 10 seconds wrapped in a damp paper towel.

6.Lay each spinach wrap flat on a clean surface. Divide the chicken and pineapple mixture evenly among the wraps, placing it in a line about 2 inches from the edge.

7.Fold the sides of each wrap over the filling, then roll tightly from the edge closest to the filling to enclose the contents securely.

8.Cut each wrap diagonally in half and serve immediately for best freshness and texture.