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Sriracha Chicken-Stuffed Pita Sandwiches

Chef Ryan Scott makes Sriracha chicken-stuffed pita sandwiches that are perfect for summer picnicking
Patty Lee / TODAY

Chef notes

Stuffed with spicy Sriracha chicken, avocado, pepper jack and mango chutney, these colorful, Asian-inspired pita sandwiches will hold up to the heat and travel well.


  • 3 chicken breasts
  • 1 cup mayonnaise
  • 1 to 2 tablespoons Sriracha
  • Juice of one fresh lemon
  • ¾ cup chopped red onion
  • 1/2 cup cilantro, finely chopped
  • 6 slices pepper jack cheese
  • 6 tablespoon mango chutney
  • 12 leaves Bibb lettuce
  • 2 avocados, sliced
  • 3 whole wheat pitas, sliced in half


Lather ½ cup of mayonnaise over your chicken breasts. Bake chicken breasts at 350 degrees F for 35 to 45 minutes or until done with an internal temperature of 165 degree F. Once chicken is cooked through, allow to cool, then shred the chicken breasts into small pieces.

In a large bowl, mix together the shredded chicken, remaining mayo, Sriracha, lemon juice, red onions and cilantro. Season with salt and pepper to taste.

Stuff ½ pitas with pepper jack cheese inside of each pocket. Slather 1 tablespoon of mango chutney on the bread side of cheese in each pita. Place two pieces of Bibb lettuce and 1/3 avocado in each sandwich. Finish pita with scoop of chicken salad between the two pieces of Bibb lettuce. Serve immediately or wrap up for a picnic on the go.