Mango & Sriracha Pulled Chicken Burger


This Mango Sriracha Pulled Chicken Burger Recipe is a must-try this bbq season! A healthy alternative to pulled pork that is lower in fat and free from sugar! Sweet, smoky and slightly spicy and so juicy – simple divine! 

open-faced Mango Sriracha Pulled Chicken Burger

This Pulled Chicken Burger recipe is perfect for using up a leftover rotisserie chicken or roasted chicken.

 
Pulled chicken is huge in our household! We love it! To the degree that we often buy a whole rotisserie chicken just to pull it apart and throw it into a pot with a nice sauce and turn it into a huge batch of tender and delicious pulled chicken.
 
Compared to pork and beef, pulled chicken is just as easy to make but is a lot cheaper and takes less time. It is also lower in fat and calories! And what better way to eat a juicy pile of shredded meat than in a Healthy Mango and Sriracha Pulled Chicken Burger?
 
I am constantly on the lookout for new, exciting Pulled Chicken Recipes and when I found this recipe on the Inquiring Chef, which uses Mango and Sriracha Sauce for a Slow Cooker Version of Pulled Chicken, I was sold!
 

Why you will love this Pulled Chicken Burger Recipe: 

 
The sweetness of the mango is just perfect against the spicy red sriracha sauce and turns this Healthy Pulled Chicken Burger into an exciting dish.
 
I don’t own a slow cooker so I just added all the ingredients to the shredded meat and let it simmer on low heat. To incorporate the mango flavor we use both mango puree and fresh mango cubes. 
 
That way, we do not have to add any refined sugar, ketchup or bbq sauce to this pulled chicken. Don’t skimp on the Sriracha Sauce as it adds the necessary oomph to this healthy chicken dish.
 

FAQ:

 

Do I need a rotisserie chicken or roasted chicken to make pulled chicken? 

Nope, you don’t even need to get a whole chicken, Instead, you can quickly cook chicken thighs or breasts in an Instant Pot or Slow Cooker. Here are instructions that teach you how.

 
side view of a healthy mango and sriracha pulled chicken burger

How to shred a cooked chicken: 

  • The quickest way to shred chicken meat is with a hand mixer! To do so, place the chicken in a large mixing bowl, then use a hand mixer on low speed to break the chicken meat into little shreds. 
  • You can also shred the chicken meat the good old fashioned way using two forks. Or your hand forks aka. your fingers. Just be sure to let the chicken meat rest until it is cool enough to handle safely.

How long does Mango Sriracha Pulled Chicken last in the fridge? 

If you are a meal prepper like me, go ahead and make a big batch of pulled chicken on Sunday night. You can safely keep in the fridge for a week. 

 

Did you make and love this pulled chicken burger recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Mango Siracha Pulled Chicken Burger

Course Main Course
Cuisine American
Keyword healthy pulled chicken, pulled chicken burger recipe, spicy pulled chicken recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 600 kcal
Author Kiki Johnson

Ingredients

  • 1 rotisserie chicken meat pulled off the bones
  • 2 ripe mangoes
  • 2 Tbsp rice wine vinegar
  • 3 Tbsp sriracha sauce
  • 1 Tbsp tomato paste
  • 2-3 Tbsp Worcester sauce
  • 1/2 cup chicken broth
  • 1/2 Tsp ground coriander
  • 1/2 Tsp ground cumin
  • 1/2 bunch spring onions chopped
  • 1 can sweet corn drained - or chickpeas
  • Salt and Pepper to taste
  • 4 Burger buns of choice or turn this into lettuce wraps

optional

  • chopped cilantro

Instructions

  1. Pull the chicken meat from the bones of a cold rotisserie chicken. Peel and cut the mangoes into cubes and puree half of the cubes with an immersion blender or processor. 

  2. In a pot, combine the shredded meat, the mango puree, vinegar, sriracha, tomato paste, Worcester sauce, the broth and the spices and bringt to a boil. Now let simmer on low heat until the mixture has thickened.  This should take about 20 minutes.

  3. In the meantime, chop the spring onions and drain the corn.
  4. Season the pulled chicken mix with salt and pepper and add the fresh chopped spring onions, corn, and mangoes.

  5. Cut your burger buns in half, toast them if you like, and add a generous helping of mango siracha pulled chicken to each bun.
  6. Drizzle with a bit of extra siracha sauce and serve with fresh cilantro on top!

Recipe Notes

You can make this recipe even healthier and gluten-free by swapping the burger bun out for lettuce. Hello chicken lettuce wraps! 

 


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