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Easy Spicy Mayo Recipe

This spicy mayo recipe adds a delicious kick to just about everything! It’s perfect in rice bowls, sushi, sandwiches, and more!

I’m not exaggerating when I say that I’ve been adding this spicy mayo to just about everything lately. It’s unbelievably simple to make and so delicious.

You need less than 5 minutes and a few simple ingredients you probably already have on hand. You can use either sriracha or gochujang (Korean chili paste) to get that perfect spicy flavor.

Key Ingredients

Mayonnaise: I’ve made this with Hellman’s (also called Best Foods), Japanese Kewpie mayonnaise, and homemade mayonnaise, and I loved all of them. I’d give the edge to homemade and Kewpie, but they genuinely all taste great. If you’d like to make vegan spicy mayo, use vegan mayo and make sure the other ingredients used to make your sauce are listed as vegan on their packaging.
Sriracha or Gochujang: Most spicy mayos served at restaurants (especially sushi restaurants) use Sriracha, but this recipe works just as well with Gochujang, a Korean fermented chili paste. I absolutely love it and think it has more flavor than Sriracha. I also use it to make our hoisin sauce and this sesame garlic shrimp marinade. I find Mother-in-Law’s Gochujang in my local grocery store, but many more options exist if you go into an Asian or Korean market.
Lime: A little fresh lime juice brightens the mayo and makes it a little lighter on its feet. Rice wine vinegar is a great substitute!
Sesame Oil: We add a little toasted sesame oil to most of the sauces on Inspired Taste (see this tahini dressing or the sauce for our broccoli slaw as examples). You don’t need much, but it genuinely makes the mayo taste incredible.

Ways to Use Your Spicy Mayo

I use this spicy many so many ways. My current obsession is drizzling it over our egg roll in a bowl. The spicy, creamy sauce works so nicely with it. It’s fantastic for other rice or noodle bowls, with sushi, spread onto sandwiches, and served with burgers. Try it with our juicy burgers, smash burgers, turkey burgers, or our popular veggie burgers!

You can dip things into it, too. I love it with french fries, sweet potato fries, roasted potatoes, baked tofu, chicken nuggets, and even roasted veggies like roasted broccoli. Whenever you’re looking down at your meal and think this needs something, come back to this spicy mayo recipe. I bet it will help! More sauce recipes to keep in your back pocket are this burger sauce or fry sauce!

Easy Spicy Mayo

This homemade spicy mayo recipe takes minutes to make and is a game-changer for weekday dinners. Anytime I find my dinner a little lacking in flavor, I drizzle some of this spicy mayonnaise over the top, and the problem is solved! The most common way to make this is using sriracha for a spicy sriracha mayo. It’s delicious, but I highly recommend swapping the sriracha for gochujang (Korean fermented chili paste). It makes the mayo more flavorful and a bit more interesting.

Makes 1/2 cup

You Will Need

1/2 cup (113g) mayonnaise, try homemade mayo

1 to 2 tablespoons sriracha or gochujang

1 teaspoon fresh lime juice

1/4 teaspoon toasted sesame oil

Pinch salt

2 to 4 teaspoons water, to thin

Directions

1Add 1/2 cup mayonnaise, 1 tablespoon sriracha or gochujang, 1 teaspoon lime juice, 1/4 teaspoon toasted sesame oil, and a pinch of salt to a small bowl.

2Stir well, then taste for spiciness. Add the second tablespoon (or more) of sriracha or gochujang as needed. Depending on how you plan to serve it, consider thinning it with a little bit of water.

Adam and Joanne’s Tips

Storing: When using store-bought mayo (like Hellman’s, Best Foods, or Kewpie), spicy mayo lasts 1 to 2 weeks in the fridge. When made with homemade mayonnaise, it should last about 1 week.
Make it more spicy: With 2 tablespoons of sriracha or gochujang, this is medium spicy. For even more heat, add 1/8 teaspoon to 1/4 teaspoon ground chili flakes (like gochugaru) or use cayenne pepper.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
99
/
Total Fat
10.5g
/
Saturated Fat
1.6g
/
Cholesterol
5.8mg
/
Sodium
178.3mg
/
Carbohydrate
0.9g
/
Dietary Fiber
0.1g
/
Total Sugars
0.6g
/
Protein
0.2g

AUTHOR:

Joanne Gallagher

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May 20, 2026

Chili Lime Shrimp Wonton Cups Recipe

These chili lime shrimp wonton cups are the perfect party appetizer! We bake wonton wrappers in the oven until crisp, fill them with arugula and lime sour cream, and then top them with a big juicy chili lime baked shrimp.

These easy wonton cups are like mini shrimp tacos. The shrimp are spiced with chili powder, the lime brightens everything up, and the arugula keeps the whole thing fresh. So many of our readers have made these for parties with great success!

You can even make the baked wonton cups in advance and then assemble them with the arugula, sour cream, and shrimp just before serving. If you love the idea of wonton cups, try our mini fish taco wonton cups or these smoked salmon wonton cups with cucumber and dill!

Key Ingredients

Wonton Wrappers: I love using wonton wrappers to make little cups for our shrimp filling. They are really easy to make and keep for a while when stored in an airtight container. I use a mini muffin tin to make the cup shape and lightly season them with olive oil and salt.
Shrimp: Use fresh, high-quality large shrimp. If you have frozen shrimp, thaw them overnight in the fridge, and then pat dry with a paper towel.
Spices: Use a high-quality chili powder (I love ancho chili powder), or try our homemade chili powder with some extra spices stirred to add flavor. I also season the shrimp with salt, pepper, and lime zest.
Arugula: I love a little green in each cup, and arugula is perfectly sized for mini cups. Baby spinach or other baby greens are also great!
Lime Sour Cream: I stir a little lime zest and lime juice into plain sour cream for extra flavor. It’s super simple and makes the shrimp pop.

Find the full recipe with measurements below.

How to Make Chili Lime Shrimp Wonton Cups

First, you’ll make your wonton cups. I use a mini cupcake pan, but you can make these in a regular pan if needed (the cups will just be a bit larger). Brush each side of the wonton wrappers with oil, lightly season with salt, and press the wrappers into the cups in the cupcake pan. I bake them for 8 to 10 minutes in a 350°F oven or until golden around the edges and crisp.

How to Make Chili Lime Shrimp Cups: Baking wonton cups.

While the wonton cups bake, prepare the shrimp. Toss them with olive oil, lime zest, chili powder, salt, and pepper. Then, bake them in the same oven until they are firm and opaque throughout.

I like to assemble the cups close to when I plan to serve them so that they stay nice and crisp. Add arugula to the bottom, a bit of the lime sour cream, and finish with a shrimp. Easy!

More Shrimp Recipes

Chili Lime Shrimp Wonton Cups

PREP
25 mins
COOK
20 mins
TOTAL
45 mins

These shrimp-filled wonton cups are like mini shrimp tacos. Wonton wrappers are baked in the oven until crisp, filled with arugula and lime sour cream, and then topped with a big juicy chili-lime shrimp. You can make the wonton shells in advance, but assemble the cups just before serving.

Another option for the cups is to use store-bought tortilla chips, sometimes called scoops, in the shape of cups.

Makes 12 Shrimp Cups

Watch Us Make the Recipe

You Will Need

15 wonton wrappers

2 tablespoons olive oil, divided

Salt

12 large shrimp, peeled and deveined

1 lime

1 teaspoon ancho chili powder or homemade chili powder

1/4 teaspoon fresh ground black pepper

1 cup baby arugula leaves

3 tablespoons sour cream

Directions

Bake Wonton Cups

1Preheat the oven to 350°F (177°C).

2Lightly brush the wonton wrappers on both sides with 1 tablespoon of olive oil. Then, lightly season one side of each wrapper with salt.

3Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.

Make Shrimp Cups

1While the wontons bake in the oven, prepare the lime sour cream and shrimp.

2Zest the lime using a Microplane. Add the zest to a medium bowl with the shrimp, 1 tablespoon of olive oil, chili powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss well.

3Spread the shrimp onto a baking sheet and bake until firm and opaque, 8 to 12 minutes.

4Make the lime sour cream in a small bowl by stirring 1 teaspoon of lime juice and a pinch of salt into the sour cream.

5To assemble, fill the cooled wonton cups with a few leaves of arugula, a small blob of lime sour cream, and a shrimp. Serve with lime wedges for spritzing on top.

Adam and Joanne’s Tips

Wonton wrappers: A few wonton cups may collapse during baking, making them difficult to stand up without falling over. We usually bake a few extras, just in case.
Make ahead: The wonton cups can be stored unfilled in an airtight container for up to a week. Fill them right before serving, or they’ll get soggy. The shrimp may be prepared up to two days ahead. Store them in an airtight container in the coldest part of the refrigerator.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 shrimp cup
/
Calories
74
/
Total Fat
3.2g
/
Saturated Fat
0.7g
/
Cholesterol
32.4mg
/
Sodium
185.7mg
/
Carbohydrate
6.5g
/
Dietary Fiber
0.3g
/
Total Sugars
0.1g
/
Protein
5.1g

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 20, 2026

Easy Chicken Pot Pie Recipe

The most perfect chicken pot pie recipe, made with lots of chicken and classic vegetables, all surrounded by a creamy sauce and baked under a towering puff pastry crust.

I wasn’t expecting to fall in love with this chicken pot pie recipe this much, but I did, and I genuinely cannot wait for you to try it. It hits all the classic flavors, calls for rotisserie chicken for ease, and skips the double crust for store-bought puff pastry, which means it’s 100% doable for you to make whenever you crave it.

Oh, and everything happens in one skillet, so you won’t even have that many dishes to clean when you are done.

Key Ingredients

Chicken: This recipe calls for cooked chicken. Rotisserie chicken is incredible, or you can use leftover roast chicken. This shredded chicken would be lovely, too.
Vegetables: We keep things really classic for this recipe, using onion, carrots, celery, garlic, and frozen peas.
Butter and Flour: You’ll cook the onions, carrots, celery, and garlic in the butter, then stir in flour to make a roux. This is what thickens the gravy.
Stock and Milk: These combine to make our creamy gravy. The butter-and-flour roux helps thicken them. Use your favorite store-bought chicken broth or stock, or homemade chicken broth. The salt levels of broths and stocks vary, so be prepared to season a bit more generously as you cook through the recipe if you have a light- or low-sodium option. I love whole milk for the extra creaminess.
Sage: Fresh chopped sage gives our sauce a cozy, classic flavor. If you don’t have fresh, you can use dried. We call for 1 tablespoon chopped in the recipe below, which means you’ll want to use 1 teaspoon dried sage.
Crust: This pot pie is absolutely perfect with store-bought puff pastry. I love Dufour, but it’s not sold in all grocery stores, so use what you have available. If you do have access to Dufour puff pastry, it’s very much worth the extra cost! You can also use one sheet of homemade pie crust, but it will not turn out as puffed.

Find the full recipe with measurements below.

How to Make Our Favorite Chicken Pot Pie

Tip 1: Use a cast-iron skillet. To keep things easy, we make everything for this recipe in our 10-inch cast-iron skillet. You’ll sauté the onions, carrots, celery, and garlic first, make your roux with flour, build the sauce, and fold in the chicken and peas. Then, simply cover it all with a sheet of puff pastry before baking.

If you do not have a cast-iron skillet or yours isn’t the right size, you can make the filling, transfer it to a pie dish, top with the pastry, and then bake.

Tip 2: Make the gravy. All the flavors build for this creamy gravy. After cooking the veggies until soft and sweet, you can add the flour. This will mix with the butter to create your roux, a paste that will help thicken the broth and milk.

After adding the flour, move it around the pan and let it cook for a minute so any raw flour flavor cooks away. Then, pour in the broth slowly. It might look really thick at first, but it thins as you add more. Pour in the milk next and then simmer until reasonably thick. Finally, taste it and season well with salt and pepper. Remember that broths vary with how seasoned they are, so you may need more than you think. Add it slowly and taste each time. If the flavor doesn’t pop, add a bit more until it does.

Making chicken pot pie filling with classic vegetables, butter, and flour

Pouring milk into the gravy to make the pot pie filling creamy

Tip 3: Make the filling. You can dice or shred the chicken in this recipe. I prefer shredded and love how soft it turns out when added to the pie. Once shredded, carefully fold it into the gravy. The skillet will be at max capacity, so go slow. This is also a good time to add the peas.

Folding shredded rotisserie chicken and peas into the pot pie filling.

Tip 4: Add the crust. This skillet pot pie is made extra easy thanks to store-bought puff pastry. You’ll need to roll the sheet out a little to fit the top (at least 11 inches square). Most puff pastry sheets are sold in rectangles, so you’ll have one longer end. I use the excess to build up the edges so they turn out as shown in our photos.

Tip 5: Add slits and an egg wash. As it bakes in the oven, the middle will get pretty steamy, so you need to add a few slits in the top of the crust to let the moisture escape. Then, before baking, brush over some beaten egg, which turns into that shiny, golden top you see in our photos.

Brushing egg wash over the top puff pastry crust

More Classic Chicken Recipes

Easy Chicken Pot Pie

PREP
15 mins
COOK
45 mins
TOTAL
1 hr

This skillet chicken pot pie with puff pastry has quickly become one of our favorite chicken recipes on the blog. It’s full of classic ingredients and flavors, but skips the more finicky double crust and pie dish in favor of a cast-iron skillet and store-bought puff pastry. It’s stunning, absolutely delicious, and easy to make whenever you have a craving.

6 Servings

Watch Us Make the Recipe

You Will Need

5 tablespoons (70 g) unsalted butter

1 medium yellow onion, finely chopped

2 medium carrots, finely chopped (about 1 cup)

1 large rib celery, finely chopped

2 garlic cloves, minced

5 tablespoons (40 g) all-purpose flour

2 cups (470 ml) low-sodium chicken broth or homemade broth

1 cup (235 ml) whole milk

1 tablespoon chopped fresh sage

1 cup (135 g) frozen peas

4 cups shredded cooked or rotisserie chicken (about 1 pound; 450 g)

1 sheet store-bought puff pastry, thawed

1 egg, beaten

½ teaspoon freshly ground black pepper

Fine sea salt, to taste

Directions

1Heat the oven to 400°F (204°C). Set aside a large baking sheet.

2Cook veggies: Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables soften and brown slightly, about 6 minutes.

3Make the filling: Sprinkle the flour over the vegetables and stir to form a roux. Cook for 1 minute, then slowly pour in the chicken broth, stirring to prevent lumps. Stir in the milk and bring to a simmer. Simmer until the liquid thickens into a gravy.

4Stir in the sage, peas, and chicken. Season with the pepper and salt to taste. You may need 1 to 1 ½ teaspoons of salt, depending on the broth used. Bring to a simmer, then remove from the heat. Leave to cool for 10 minutes.

5Prepare the pastry: Unfold the puff pastry onto a lightly floured surface. Roll the pastry into an 11-inch square. Store-bought sheets are often rectangular, so you will likely need to roll one side more than the other.

6Lay the pastry over the skillet. Trim the edges so they overhang the skillet by about 1 inch. Build up a border by folding the overhanging dough under itself. Cut any trimmed excess dough into strips and press them firmly around the perimeter for a thicker edge.

7Bake: Cut four 2-inch vents in the center of the pie to allow steam to escape. Brush the top with the egg. Bake for 30 to 40 minutes, turning the skillet halfway through, until the crust is puffed and golden brown. Place the skillet on the baking sheet in the oven to catch any overflow. Cover loosely with foil if the pastry browns too quickly.

8Remove from the oven and leave to rest for 15 minutes before serving.

Adam and Joanne’s Tips

Pie dish instead of skillet: If you do not have a 10-inch cast-iron pan, make the filling in a regular skillet, then transfer it to a deep pie dish or 9-inch baking dish before topping with the pastry and baking. Smaller cast-iron pans are not large enough for the filling.
Puff pastry: Store-bought puff pastry is sold in the freezer section. The most common is Pepperidge Farm and Dufour. Both work well, but if you have the choice, I love Dufour. You will need to remove a sheet from the package and leave it overnight in the fridge so it thaws. Keep it in the fridge until the pot pie filling is ready, then remove it and roll it out so it fits onto the skillet. The shape will likely be a rectangle, leaving you with one longer end. Trim the excess, and then cut into strips to build up the edges to create an edge of thicker dough around the skillet.
Storing: Leftover pot pie keeps in the fridge for 2 to 3 days. Note: Cooked chicken is best consumed within 4 days total. Be sure to count from when the chicken was first cooked (or bought), not just from when you baked the pie. Cover the skillet with foil or transfer portions to airtight containers.
Reheating: To keep the crust crisp, reheat in a 350°F oven until heated through (about 20 minutes). If you are in a rush, try this hybrid method: Remove the crust and toast it in the oven (or toaster oven) until crisp. Meanwhile, warm the filling in the microwave. Pop the crust back on top to serve.
Make-ahead: You can make the filling ahead of time! Let it cool, then refrigerate for up to 2 days (or freeze for up to 3 months). When you are ready to bake, transfer the filling to your dish, top with the crust, and bake. Note: If baking with cold filling, you may need to add a few extra minutes to the baking time.
The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
1/6 of the pie
/
Calories
591
/
Total Fat
33.7g
/
Saturated Fat
10.9g
/
Cholesterol
99.5mg
/
Sodium
583.7mg
/
Carbohydrate
38.6g
/
Dietary Fiber
4.2g
/
Total Sugars
6.7g
/
Protein
33.1g

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 19, 2026

Tender Braised Beef Short Ribs Recipe

This impressive braised short ribs recipe has mouthwateringly tender beef slowly cooked in a caramelized onion and red wine broth.

Think of this dish as French onion soup meets red wine braised short ribs. It’s cozy, it’s rich, and it’s perfect for a cold evening. We’ll caramelize lots of onions for this dish, adding a sweet, rich onion flavor to the braising liquid. Then, to achieve that pull-apart texture, you’ll braise the beef for three hours, but all of that’s hands-off.

You’ll be left with unbelievably tender and flavorful beef and a thick, rich gravy swimming with caramelized onions. Your best bet is to serve this over something that soaks up all of it, like creamy polenta, grits, mashed potatoes, buttered noodles, or thick, crusty bread.

Key Ingredients

Short Ribs: There are two popular kinds of beef short ribs sold in stores, chuck and plate. If you have the choice, use plate short ribs cut into smaller pieces (3 to 4 inches long), sometimes labeled English-style. They have the best balance of meat and fat and become especially tender when cooked low and slow. Chuck short ribs are smaller and a bit more irregular in shape, but will still work. We also use short ribs for these bbq beef ribs.
Onions: Use yellow onions or sweet onions in this dish. Both will caramelize wonderfully.
Tomato Paste and Garlic: The tomato paste adds richness. I love the double-concentrated tubes, since the tube and screw on lid make it easy to store what you haven’t used. Fresh garlic is best here.
Flour: Use all-purpose flour to help thicken the gravy.
Wine: A dry red wine is perfect. Use something you’d drink. We like Chianti, Bordeaux blends, or Merlot.
Stock: The short ribs add a lot of beefiness to the gravy, so plain store-bought beef stock works nicely. However, to make this completely from scratch, here is our beef stock recipe.
Herbs: We love fresh thyme in this and always add a bay leaf. Rosemary is nice, too, but can be overpowering. If you have it on hand, feel free to add ¼ to ½ teaspoon chopped fresh rosemary to the beef before braising in the oven.

Find the full recipe with measurements below.

How to Make Braised Short Ribs

Tip 1: Brown your short ribs. Before braising the beef, you really want to take the time to brown the short ribs on all sides first. This adds flavor to the pot, which we will use to build the braising liquid, and it adds flavor and texture to the beef.

Heat a Dutch oven or braiser, add olive oil, then brown on all sides. Since we have a lot of short ribs, you’ll likely need to do this in two batches.

Browning beef short ribs before braising them.

Tip 2: Caramelize the onions. If you’ve ever made French onion soup, then you know the beauty of caramelized onions. They take a little time, but I promise it’s worth it for this showy dish.

To do it, you’ll add a little butter to the rendered beef fat in the pot (yep!). Then add your onions, give them a good stir, and cover the pot. Leave them for 10 minutes. When you uncover them, they will have softened and released some moisture into the pan. From there, uncover and continue cooking, stirring often, until they are deeply browned and smell sweet (30-ish minutes more).

Caramelizing onions for the beef braising liquid

Tip 3: Simmer the wine. As you are building the braising liquid, add wine to the pot. It adds so much flavor, and red wine braised short ribs are an absolute classic! Before adding anything else to the pot, simmer the wine for a few minutes to burn off some of the alcohol.

Tip 4: Cover with a lid and slowly braise in the oven. To get that pull-apart, tender beef, you need to slowly cook the short ribs for around 3 hours. Think of it as similar to making beef stew, where you want the fat and collagen to melt and the connective tissues to soften and become really tender.

Add the browned beef to the braising liquid, and make sure it’s mostly covered so it does not dry out. Then cook slowly, covered, in the oven for about 3 hours. After 3 hours, the beef will be shockingly tender and so delicious.

Placing browned beef short ribs into braising liquid

Short ribs after braising for 3 hours in the oven

Serving Suggestions

You’ll be left with a lot of braising liquid. It’s thick, laced with sweet onions, and absolutely delicious (with or without the beef!). I highly recommend skimming the fat at the top of the pot. There’s going to be quite a bit. Once you do, you can serve the beef on or off the bone. A few bones may already have slid off the meat (it’s that tender). We remove the bones, place chunks of tender beef on top of polenta, grits, or mashed potatoes, then spoon a generous amount of the braising liquid over the top. You’ll probably run out of beef before the gravy, but I still think you should save it for spooning over something else for dinner another night.

This dish is intentionally rich. If you’d like something a little lighter to start or on the side, we love this fennel salad, peppy lemon vinaigrette over greens, classic roasted carrots, or these roasted carrots and parsnips.

More Mouthwatering, Tender Beef Recipes

Tender Braised Beef Short Ribs

PREP
20 mins
COOK
3 hr 50 mins
TOTAL
4 hr 10 mins

These short ribs turn out incredibly tender, cooked in a rich caramelized onion and red wine sauce. They are absolutely perfect served over our creamy polenta, homemade mashed potatoes, or next to a thick, crusty slice of bread.

6 Servings

You Will Need

8 bone-in beef short ribs (about 3 ¾ pounds), cut into 3-inch pieces

Salt and fresh ground black pepper

2 tablespoons olive oil (30ml)

4 medium yellow onions, thinly sliced, about 6 cups

2 tablespoons butter (28g)

2 tablespoons tomato paste (32g)

4 garlic cloves, minced

2 tablespoons all-purpose flour (16g)

1 ½ cups dry red wine, like Chianti, Bordeaux blends, or Merlot (355ml)

4 cups beef stock (945ml)

8 fresh thyme sprigs

1 bay leaf

Directions

1Prepare the short ribs: Season them on all sides with salt (we use 2 to 3 teaspoons of fine sea salt). Heat the olive oil in a large Dutch oven or braiser over medium-high heat, then brown the beef on all sides, about 8 minutes. Transfer the browned beef to a plate. You may need to do this in batches.

2Cook the onions: When all the beef has been removed from the pan, reduce the heat to medium, add the butter and onions, then cover with a lid. Cook for 10 minutes. Uncover the pot and continue cooking the onions, stirring occasionally and scraping up any stuck-on browned bits from the bottom and sides. The onions take 30 to 40 minutes to caramelize. Keep a close eye on them. When you notice they begin to brown, stir them more often to prevent burning.

3Prepare the oven: Preheat the oven to 325°F (162°C).

4Build the gravy: Add the tomato paste, garlic, and flour to the caramelized onions. Cook, stirring around the pan for about one minute.

5Add the wine: Slowly pour in the wine, and bring to a simmer. Stir it around the pan and simmer for about 2 minutes. Continue to the next step when you no longer smell strong alcohol, but instead smell sweet onions with aromas of the wine.

6Braise: Add the beef stock, thyme, and bay leaf. Taste, and adjust with pinch or two of salt and pepper. Then. place the browned short ribs back into the pan so that they are covered by the liquid. Cover the pot with a lid, then transfer to the oven and cook for about 3 hours, or until the meat pulls easily away from the bone. Check on them about halfway to make sure the beef is mostly covered by the braising liquid.

7Serve: Remove the pot from the oven. Skim the excess fat from the surface of the sauce. Remove and discard the thyme stems and bay leaf before serving.

Adam and Joanne’s Tips

Leftovers: Store them in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. When storing these, I prefer to remove them from the bone and then keep them covered with the onion braising liquid. Reheat slowly over low to medium heat.
Buying short ribs: Short ribs are cut from larger plates, so their width varies by store. Most often, you will see lengths of 2 to 3 inches, which is what was used in the photos above. There are two popular kinds of beef short ribs sold in stores, chuck and plate. Both work, but plate short ribs have the best balance of meat and fat and become especially tender when cooked low and slow. Do not use beef back ribs for this recipe.
The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
705
/
Total Fat
37.8g
/
Saturated Fat
15.5g
/
Cholesterol
177.7mg
/
Sodium
1298.9mg
/
Carbohydrate
20.7g
/
Dietary Fiber
3.2g
/
Total Sugars
7.8g
/
Protein
58.3g

AUTHOR:

Joanne Gallagher

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May 18, 2026

Easy Chicken Broth Recipe

This is the easiest homemade chicken broth recipe I’ve made and it tastes like pure chicken.

This recipe has quickly become one of my favorites. It’s ridiculously simple to make, and since it starts with a whole chicken, you are left with an incredible broth and a whole cooked chicken at the end.

You can use the broth to make your favorite soups (chicken noodle soup for me!) and the chicken to make chicken salad or these incredible chicken enchiladas.

Key Ingredients

Chicken: I use a whole chicken to make the broth and gently poach it in cold water with the other ingredients for just over an hour (that’s all!).. We also have this chicken stock recipe, which I love, but it takes much longer (more like 3 to 4 hours).
Peppercorns: Pepper has this fantastic ability to make things taste more rounded out and seasoned, which is why it’s a common ingredient when making broth. I use whole peppercorns in this recipe.
Garlic: I add 2 garlic cloves that I lightly smash with my knife for a light flavor.
Thyme and Bay Leaf: Super classic and delicious, fresh thyme and a bay leaf bring out the pure chicken flavor and make the broth taste well-rounded.

Find the full recipe with measurements below.

Tips for Making the Best Chicken Broth

Tip 1: Use a whole chicken. To make the broth, I place a whole chicken, breast-side-down, in a pot and add the garlic cloves, peppercorns, fresh thyme, a bay leaf, and a bit of salt. I barely cover it with cold water, bring it to a boil, and then reduce it to a simmer. We use a similar method when making the broth for chicken and dumplings.

A whole chicken in a pot with garlic, herbs, and water.

Tip 2: Skim your broth. Some scum and foam rise to the top as the water heats up. Skim that off the top using a slotted spoon or a soup skimmer. Then, cover the pot and allow the broth to simmer for an hour and fifteen minutes.

Tip 3: Strain and store for your favorite recipes. Remove the chicken, and pour the broth through a fine mesh strainer. Now it is ready to use or store your broth in jars for another day. It keeps in the fridge for four days and in the freezer for a few months. We highly recommend using the cooked chicken to make our chicken salad or chicken enchiladas.

Leftover poached chicken and homemade chicken broth.

Serving Suggestions

Since the chicken simmers for just over an hour, it comes out juicy and tender. This is a fantastic bonus to this recipe! You can use the tender cooked chicken for other dishes, like chicken salad, green chicken enchiladas, and more! I especially love it when making our homemade French onion soup.

For more broth and stock recipes, see our classic chicken stock recipe, which calls for chicken bones from leftover roasted chicken. We also have this incredible chicken bone broth, which we make using our Instant Pot. Finally, for a vegetable option, I love this homemade vegetable broth (it’s so good that I sip it like tea).

Easy Chicken Broth

PREP
10 mins
COOK
1 hr 30 mins
TOTAL
1 hr 40 mins

This chicken broth recipe has just five ingredients (plus salt and water), starts with one whole chicken, and makes some of the nicest broth we’ve ever made. The broth tastes like pure chicken. Use it in any recipe that calls for broth or stock. It’s delightful.

This broth keeps in the fridge for up to 4 days and in the freezer for up to 3 months.

Makes 2 quarts (8 cups)

You Will Need

1 whole chicken, 4 to 5 pounds

5 whole peppercorns

4 sprigs fresh thyme

2 garlic cloves, smashed

1 bay leaf

1/4 teaspoon fine sea salt, plus more to taste

Cold water

Directions

1Place the whole chicken, breast-side down, in a pot that is just large enough to fit the chicken — we use our 5 ½ quart Dutch oven.

2Add the peppercorns, thyme, garlic cloves, bay leaf, and 1/4 teaspoon of salt. Barely cover the chicken with cold water — depending on your pot, you will need 7 to 9 cups.

3Bring to a boil and reduce to a simmer. Use a mesh skimmer or slotted spoon to skim any foam that floats to the surface.

4Cook at a low simmer, covered with a lid, for 1 hour and 15 minutes.
Use tongs or two chopsticks tucked under the wings to transfer the chicken to a plate. Allow the chicken to cool and save it for another dish.

5Ladle the stock through a fine mesh strainer and transfer it to one-quart jars. Use immediately or save for later. Note that this broth may taste light at first but tastes better after cooling in the fridge. Another option is to continue simmering the broth to reduce the flavor further.

6Refrigerate for up to four days or freeze for up to three months. After the stock has chilled, fat will rise to the surface. We usually leave this, but you can reserve the fat and use it like oil or butter in other dishes.

Adam and Joanne’s Tips

The nutrition facts provided below are estimates. It was difficult to estimate actual numbers for this recipe, but we have done our best.

Nutrition Per Serving
Serving Size
1 cup
/
Calories
12
/
Protein
1g
/
Carbohydrate
1g
/
Dietary Fiber
0g
/
Total Sugars
0g
/
Total Fat
0g
/
Saturated Fat
0g
/
Cholesterol
0mg
/
Sodium
343mg

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 18, 2026

Brown Sugar Baked Salmon Recipe

This brown sugar baked salmon recipe is such a delicious and easy dinner. Our easy brown sugar rub caramelizes and turns into a sweet, smoky glaze in the oven.

Brown sugar baked salmon with a brown sugar glaze

My family loves this easy salmon recipe! It only takes a few minutes to prepare, and you’ll love the brown sugar glaze on top. This recipe is perfect for when you are busy or overwhelmed!

This is one of my favorite salmon recipes on our site, this recipe is easy to turn into a sheet pan dinner. Simply toss a handful of veggies onto the sheet pan and bake them alongside it! I love fast-cooking green beans, but you can substitute what you love. For more recipes like this, see our maple soy glazed salmon or this lemon dill baked salmon.

Key Ingredients

Salmon: Any salmon fillet will work for this recipe. I especially love salmon with a higher fat content, like sockeye, king, and coho. Salmon with a higher fat content stays soft and moist after it is baked.
Brown sugar: It adds sweetness, and it lightly caramelizes in the oven. You don’t need a lot — one tablespoon for four large fillets is plenty.
Lemon: A bit of lemon zest adds a pop of flavor. We use our microplane to zest the lemon. Then, we use the zested lemon for serving. A squeeze of fresh lemon juice just before serving is a must.
Smoked paprika: It adds a smoky-sweet flavor and color to the salmon spice rub. For a spicier rub, try a little chipotle powder or cayenne (1/8 to 1/4 teaspoon should do it).
Veggies: Since we bake our salmon fillets on a large baking sheet, we have some space left for veggies. Choose a quick-cooking veggie, such as green beans, zucchini, asparagus, snap peas, broccolini, or cherry tomatoes.

Find the full recipe with measurements below.

Tips for Making the Best Baked Salmon

Tip 1: Use our salmon rub. This salmon is tender, moist, and soft in the middle. Add our brown sugar spice rub, and the outside becomes lightly caramelized, sweet, and a bit smoky. We love it!

I use the same salmon rub when making cedar plank salmon and love its simplicity. All you need to do is mix brown sugar with lemon zest, salt, and smoked paprika. Then rub it all over your salmon fillets (I’m pretty generous with it).

Adding Brown sugar rub to salmon fillets

Tip 2: Turn this recipe into a sheet pan dinner. Add your salmon to a sheet pan and bake it in the oven until done. I use a 400°F oven for this recipe, which means it usually takes between 15 and 20 minutes. Remember, you can turn this into a sheet pan dinner, and add your favorite veggies to the baking sheet. I’ve shared suggestions below.

Tip 3: How to tell when your salmon is done. When baking salmon, you can tell it’s ready to come out of the oven when the flesh is somewhat opaque and flakes easily when you insert a fork into it. If you have an internal thermometer, use it! I take my salmon out when it reads 125°F, which means it will be a slightly darker pink in the middle.

Serving Suggestions

Since we bake our salmon fillets on a large baking sheet, we have some space left for veggies. I love sheet pan dinners! This salmon recipe needs 15 to 20 minutes in the oven, perfect for green beans, asparagus, zucchini, snap peas, peppers, onions, broccolini, or cherry tomatoes.

If you prefer heartier vegetables, partially bake them first. Add the salmon for the last 15 to 20 minutes of cooking, adjusting the total baking time based on your chosen veggies. For example, broccoli, cauliflower, and Brussels sprouts take 20 to 25 minutes, while root vegetables and winter squash take 30 to 45 minutes.

More side dishes you’ll love include corn salad, mashed sweet potatoes, cilantro lime rice, and my favorite quinoa salad.

Brown Sugar Baked Salmon

PREP
10 mins
COOK
15 mins
TOTAL
25 mins

My family loves this easy brown sugar salmon recipe! As the salmon bakes in the oven, the brown sugar rub melts and caramelizes into a delicious, sweet, smoky glaze. To make this a sheet pan dinner, toss your favorite veggies onto the baking sheet with the salmon. The article above has suggestions for which veggies work well in this recipe.

Makes 4 servings

Watch Us Make the Recipe

You Will Need

For the Salmon

4 salmon fillets, preferably wild-caught, about 6 ounces each

1 teaspoon olive oil

1 tablespoon brown sugar

1 teaspoon lemon zest

1/2 teaspoon smoked paprika or substitute chipotle powder for a spicier version

1/4 teaspoon fine sea salt

Half of a lemon, quartered

For the Beans

3/4 pound green beans or quick cooking veggie

1 tablespoon olive oil

Salt and fresh ground black pepper

Directions

1Preheat the oven to 400°F (200°C). Set aside a large rimmed baking sheet.

2Mix 1 tablespoon brown sugar, 1 teaspoon lemon zest, 1/2 teaspoon smoked paprika, and 1/4 teaspoon of salt in a small bowl.

3Pat the salmon fillets dry and rub them with olive oil.

4Scatter the brown sugar rub over the salmon, and gently massage it into the fish. Swipe the skin side of the salmon through any spice rub that’s fallen onto the cutting board. If you have the time, marinate the salmon for 10 to 15 minutes.

5Add the salmon fillets, skin-side down, to the baking sheet.

6Toss the beans with a tablespoon of olive oil and 1/4 teaspoon salt, and then scatter them around the salmon on the baking sheet.

7Bake the salmon until it is cooked through, 12 to 15 minutes, depending on its thickness. We cook salmon until an instant-read thermometer inserted into the thickest part reads 125°F.

8Serve with lemon wedges on the side for squeezing over the salmon.

Adam and Joanne’s Tips

How to tell when salmon is cooked: Cook salmon to 125°F (51°C), which means it will be soft, tender, and slightly pink in the center. For a visual cue, look for the flesh to be somewhat opaque. Also, when inserting a fork into the salmon, it should flake easily.
Baking time: Depending on the type and thickness of the salmon you are baking, cook time will vary. The cook times suggested above are for middle cut fillets, about 1-inch thick. For thinner fillets or end pieces, check the salmon a bit earlier. For thicker fillets, you may need an additional 5 to 10 minutes of bake time.
Veggies: Try green beans, chopped zucchini, snap peas, bell peppers, broccoli, asparagus, or cherry tomatoes. Heartier veggies like broccoli will take longer, so partially bake them for 10 to 15 minutes before adding the salmon to the baking sheet.
Storing: Baked salmon can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze it in an airtight container or freezer bag for up to 3 months. Thaw it overnight in the refrigerator before reheating. To reheat, bake in a preheated oven at 325°F (165°C) for 10 to 15 minutes.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 (6-ounce) fillet and 1/4 of the beans
/
Calories
325
/
Total Fat
15g
/
Saturated Fat
2.9g
/
Cholesterol
76.5mg
/
Sodium
374.9mg
/
Carbohydrate
8.7g
/
Dietary Fiber
2.4g
/
Total Sugars
5.1g
/
Protein
38.4g

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 18, 2026

Crispy Chicken Milanese Recipe

This chicken milanese recipe turns out perfectly crisp and golden on the outside and juicy and tender inside. It’s simple to make and everyone I’ve served it to loves it!

We can’t believe we waited this long to share this recipe. The chicken stays incredibly tender, and the crispy breaded coating is so flavorful thanks to the Italian herbs mixed into the breadcrumbs.

We love this easy breaded chicken served with a handful of greens mixed with our lemon vinaigrette, but you’ll find more ways to serve it below so it fits any night of the week. For more like this, see our crispy pork milanese!

Key Ingredients

Chicken: Use boneless, skinless chicken breasts. Either buy them already cut into thinner cutlets, or slice full-size chicken breasts in half horizontally to make two thinner chicken breasts. Starting with thinner chicken cutlets is the key to this recipe.
Flour and Eggs: We use a three-part breading station. Step one is to dredge your chicken in flour, and step two is to dip it in whisked eggs. I use all-purpose flour.
Breadcrumbs: After flour and eggs, the third part of the breading is breadcrumbs. I love light and crispy panko breadcrumbs or homemade breadcrumbs.
Italian Seasoning: We are really generous with the herbs in our breading, so we mix a good amount of Italian seasoning into the breadcrumbs.
Parmesan Cheese: Optional, but highly recommended. Finely grated Parmigiano-Reggiano stirred into the breadcrumb mixture makes the milanese-style breading well seasoned and extra delicious.

Find the full recipe with measurements below.

How to Make Chicken Milanese

Tip 1: Prepare the chicken. Start with thin chicken breast cutlets (see above). Then, pound them even thinner with a meat mallet, rolling pin, or the bottom of a sauce pot.

Pounding helps the chicken cook quickly and evenly, so your breading turns golden in the same time it takes the chicken to cook. As a bonus, it tenderizes the meat, so your chicken will turn out tender and juicy.

Pounding chicken breast cutlets thin for chicken milanese

Tip 2: Set up the breading station. You’ll need three wide, shallow bowls. Add flour to the first. In the second, whisk the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.

Tip 3: Bread the chicken. I like to work with one piece of chicken at a time and use a fork to move it around.

Dip it into the flour on both sides, shaking off any excess.
Next, coat it in the egg mixture.
Finally, press it into the breadcrumbs until evenly covered.

Gently shake off any loose crumbs, then place the breaded chicken on a baking sheet. Continue with the remaining chicken pieces.

Tip 4: Cook the chicken. You have two options. My favorite way to cook them is to pan-fry in a skillet with some oil. You can also use an air fryer. Both cooking methods are provided in the recipe below.

However you cook them, you’ll know they’re perfect when the coating is crisp and golden, and the chicken is firm and cooked through. An internal thermometer should read 165°F when inserted into the middle.

Serving Suggestions

The most classic way to serve chicken milanese is with a wedge of lemon and a light salad. In our photos, you can see ours next to a simple arugula salad tossed in our lemon vinaigrette. Or, swap for caprese salad or sautéed greens. We love sautéed spinach or sautéed kale.

More ideas are to serve with polenta, risotto, or pasta, such as fettuccine Alfredo or buttered noodles. It’s also lovely with roasted vegetables. This roasted cabbage or parmesan roasted cauliflower is my go-to. And finally, you can always turn it into a sandwich on crusty bread, with arugula, tomato, and a little garlic aioli.

More Chicken Recipes

Crispy Chicken Milanese

PREP
20 mins
COOK
15 mins
TOTAL
35 mins

Serve chicken milanese next to a light, fresh salad. I especially love tossing salad greens with this lemon vinaigrette. The bright, tangy dressing is perfect with the chicken. Or, see more serving ideas in the article.

6 Servings

Watch Us Make the Recipe

You Will Need

3 boneless, skinless chicken breasts, about 10 ounces each (1 ¾ pounds)

1 cup all-purpose flour (130g)

2 large eggs

4 tablespoons water

1 ½ cups panko or homemade breadcrumbs, crushed a little finer (130g)

3 tablespoons Italian seasoning

3 tablespoons finely grated Parmigiano-Reggiano, optional

Salt and fresh ground black pepper

Oil, for cooking

Directions

1Prepare the chicken cutlets: Place a chicken breast onto the cutting board, then with one hand on top of the breast, use a chef’s knife with the other hand to slice the breast in half horizontally (crosswise), making 2 thinner chicken breast cutlets. Repeat with the remaining chicken breasts.

2Pound the chicken: Place the chicken cutlets between sheets of plastic wrap or parchment paper and pound to about ⅓ inch thick using a mallet or the bottom of a small pot.

3Season the chicken: In a small bowl, mix ½ teaspoon salt with ½ teaspoon freshly ground black pepper. Line a large baking sheet with parchment paper, then arrange the chicken on it. Season both sides evenly with the salt and pepper mixture.

4Set up the breading station: You’ll need three wide, shallow bowls. Add the flour to the first. In the second, whisk together the eggs and water until smooth. In the third, combine the breadcrumbs, Italian seasoning, parmesan cheese, and a good pinch of salt.

5Bread the chicken: Working with one cutlet at a time, using a fork, dredge it with flour, shaking off any excess. Dip it into the egg mixture, then press it into the breadcrumb mixture so it is well coated. Shake off any excess crumbs, then place the breaded chicken back on the baking sheet. Repeat with the remaining chicken pieces.

6Cook: Set a large skillet (with sides) over medium heat and let it preheat. Add enough oil to cover the bottom by about ⅛ inch. To test the temperature, drop in a breadcrumb. It should sizzle right away.

7When the oil is ready, add 2 chicken cutlets at a time, depending on the size of your pan. Cook for 2 to 3 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a rack, sprinkle lightly with salt, and repeat with the remaining chicken (adding a little more oil to the pan as needed).

Adam and Joanne’s Tips

Leftover breading: You will have some flour, eggs, and breadcrumbs left over. We do not recommend saving them.
Air fryer instructions: Spray both sides of the breaded chicken lightly with cooking spray. Place them in a single layer in the air fryer basket (work in batches if needed). Cook at 390°F for 4 minutes, then flip and continue cooking for 3 to 5 minutes more, or until the chicken is golden brown and the internal temperature reaches 165°F.
Baking instructions: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment or lightly oil it. Arrange the breaded chicken cutlets on the baking sheet in a single layer, then lightly spray or brush the tops with olive oil. Bake for 14 to 18 minutes, flipping once halfway through, until the breading is crisp and the internal temperature reaches 165°F. For even crispier results, bake the cutlets on an oven-safe wire rack set inside the baking sheet.
Arugula salad: Toss 6 cups baby arugula with 4 to 5 tablespoons of this lemon vinaigrette. Add parmesan shavings, then serve on the side of the chicken.
The nutritional information provided are estimates.

Nutrition Per Serving
Serving Size
1 chicken cutlet (6 total)
/
Calories
460
/
Total Fat
15.1g
/
Saturated Fat
3.3g
/
Cholesterol
168.1mg
/
Carbohydrate
38.2g
/
Dietary Fiber
2.9g
/
Total Sugars
1.9g
/
Protein
41g

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link

May 17, 2026

Easy Blueberry Hand Pies Recipe

Get ready to fall in love with these easy blueberry hand pies, featuring a jammy blueberry filling wrapped in a perfectly crisp buttery crust. All made simple thanks to store-bought puff pastry!

These hand pies filled with blueberries make me smile whenever we make them! My family loves blueberry pie, and the fact that this recipe turns it into a handheld experience is seriously the best! I keep these super easy with store-bought puff pastry, making them a little lighter and airier than if you swap it for traditional pie crust (which is an option, by the way).

I love fresh blueberries in these pies, but I’ve shared tips for swapping them for frozen blueberries, blackberries, cherries, and strawberries below! For more pie inspired recipes, try our apple pie cupcakes, made with a base of cinnamon roll dough (I know!). Or, for another blueberry recipe, see this easy blueberry crumble!

Key Ingredients

Store-Bought Puff Pastry: Puff pastry is the secret to these easy individual hand pies. It is made with multiple layers of dough separated by butter. When you bake it, the butter puffs and lifts the layers of dough above it. That’s why puff pastry becomes so flaky. I used Pepperidge Farm in the photos, but use what you have available! You can also substitute it with homemade pie crust (no changes necessary).
Blueberries: I love fresh blueberries (especially during the summer when they are in season). You can also use frozen berries in our recipe (tips for this are in the recipe). Or substitute for other berries or cherries.
Sugar: I don’t like the filling to be too sweet, but I add a little sugar to help make that jammy texture. Granulated sugar or coconut sugar is perfect. If you have some, sprinkle coarse sugar over the dough before baking (or use more granulated sugar).
Cornstarch: This thickens the filling nicely. For fresh fruit, use 2 tablespoons to 2 cups of fruit. If you have frozen, increase by 1/2 tablespoon.
Lemon Juice, Salt, and Almond Extract: These make our filling taste incredible. I love the almond extract (and also call for it in my homemade blueberry pie), but you can leave it out if you don’t have any on hand.
Egg Wash: I love these hand pies with a shiny, golden exterior, so I brush a little egg wash with an egg yolk and cream over them before baking.

Easy Blueberry Hand Pies

PREP
30 mins
COOK
20 mins
TOTAL
50 mins

These blueberry hand pies are perfect when you want pie but don’t have the time to make a whole pie! We use store-bought puff pastry dough for these, which makes them extra easy. Before making these, make sure that your puff pastry is thawed according to the package directions. I usually take them out of the freezer and place them into the fridge overnight.

Makes 8

You Will Need

1 (17.3oz) package puff pastry sheets, thawed, 2 sheets puff pastry

2 cups fresh blueberries

1/4 cup (50g) granulated sugar

2 tablespoons (14g) cornstarch

1 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon almond extract, optional

1 egg yolk

1 tablespoon cream

Coarse sugar or extra granulated sugar for topping pies

Directions

1Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper or aluminum foil.

2Prepare blueberry filling: Combine blueberries, 1/4 cup of sugar, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, 1/8 teaspoon of salt, and the optional 1/8 teaspoon of almond extract in a saucepan over medium heat.

3Cook, stirring often, until the liquid at the bottom comes to a simmer. Reduce the heat to medium-low and cook for 3 to 5 minutes or until it thickens. Transfer to a bowl and let cool to room temperature (to speed this up, stir it occasionally and place into the refrigerator).

4Make egg wash: Whisk an egg yolk and 1 tablespoon of cream in a small bowl. Set aside.

5Prepare pie crusts: When the filling is mostly cooled down. Unfold one of the thawed puff pastry sheets on a lightly floured work surface. Roll the pastry sheet into a 12-inch square. Cut into four 6-inch squares. Repeat with the remaining pastry sheet. Transfer pastry squares to the baking sheets.

6Assemble hand pies: Divide the filling between the pastry squares, placing it onto one-half of each pastry square. Spoon any liquid accumulated on the bottom of the bowl over blueberries.

7Brush the edges of the pastry with egg wash, fold the half of pastry without filling over blueberries then use a fork to press edges and seal. Brush the tops with more egg wash and top them with a sprinkle of sugar. Cut two 1-inch slits into the top of each pie.

8Bake pies: Bake for 15 to 20 minutes until golden brown and the filling is bubbling out of the slits on top. (Don’t worry. Plenty of filling is left inside.) Cool the hand pies on baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

Adam and Joanne’s Tips

Storing: Once cool, store the hand pies in an airtight container at room temperature for up to 2 days, in the fridge for up to one week, or in the freezer for up to 1 month.
Using frozen blueberries: You can use frozen blueberries in this recipe. Add them frozen, but increase the cornstarch by 1/2 tablespoon (so use 2 ½ tablespoons total).
Using cherries, strawberries, or blackberries: Use 2 cups of fresh blackberries, pitted and halved cherries, or chopped fresh strawberries. You may need to increase the sugar by 1 tablespoon for blackberries unless they are very ripe and sweet.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 Hand Pie
/
Calories
396
/
Total Fat
24g
/
Saturated Fat
6.2g
/
Cholesterol
24.1mg
/
Sodium
188.5mg
/
Carbohydrate
40.9g
/
Dietary Fiber
1.8g
/
Total Sugars
10.5g
/
Protein
5.1g

AUTHOR:

Joanne Gallagher

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May 17, 2026

Perfect Pickled Beets Recipe

This pickled beets recipe is quick, easy, and makes outrageously delicious, tangy, and slightly sweet beets.

I love homemade pickled beets. This recipe has tangy, slightly sweet flavor with a subtle hint of spice. Plus, since we add onions, you also get pickled onions!

These are refrigerator pickles, which means you can enjoy them as early as tomorrow. For another easy refrigerator pickle, try our dill pickles.

Key Ingredients

Beets: Look for firm beets with smooth, unblemished skin. Red or yellow beets work well. Before pickling the beets, you’ll first roast them with a bit of olive oil.
Onion: I love pickled beets and onions, so we always add a few slices of onion to the top of the jar so they pickle with the beets. If you only want to pickle onions, see our pickled red onions recipe.
Vinegar: Plain distilled vinegar works, but I prefer the flavor of apple cider vinegar.
Sugar: This balances the acidity of the vinegar. You can reduce the sugar in our recipe below. When making the brine on the stovetop, add sugar to taste. We enjoy the balance of 4 tablespoons (see the full recipe below). That said, you can adjust the amount as needed. You can also substitute the sugar for honey or maple syrup.
Pickling Spices: I use salt, a clove, and an allspice berry in this pickle brine. Since I don’t use allspice berries very often, I steal one from a jar of pickling spice, which I also use to make these bread and butter pickles.

Find the full recipe with measurements below.

How to Make the Best Pickled Beets

Tip 1: Ready in no time. These are refrigerator pickled beets, which fall into the refrigerator pickle category, requiring no complicated canning process. They are fast and easy to make, and you can enjoy them in as little as a day. For another easy refrigerator pickle, try these dill pickles.

Tip 2: Roast the beets. For the best flavor and texture, roast your beets in the oven until they are tender enough to be pierced with a fork. Roasting them brings out more flavor. If you prefer to boil them, you can, but you’ll lose a little flavor.

Tip 3: Pickle with onions. Once the cooked beets have cooled down, you can peel and slice them. Then, combine them with sliced onions in a jar and prepare a simple vinegar brine using cider vinegar, sugar, cloves, and allspice berries. As the brine works its magic, you’ll end up with a jar full of delightful pickled beets and a bonus of pickled onions.

Pouring the hot brine over the beets and onions

Tip 4: Enjoying them. Once you have a jar of these pickled beets in your fridge, you’ll discover endless possibilities for enjoying them. They’re a fantastic addition to sandwiches, wraps, and salads, and they stand alone as a hearty and delightful side dish. I especially love them with sharp cheddar cheese and this cucumber salad for a snack or light lunch.

More Homemade Pickles

Perfect Pickled Beets

PREP
30 mins
COOK
45 mins
TOTAL
1 hr 15 mins

Pickling beets is simple, and our recipe results in amazingly delicious, tangy, and slightly sweet beets. These work wonders in sandwiches, salads, or as a stand-alone side dish. Use any variety or color of beet for this recipe.

Makes 1 quart

You Will Need

4 medium beets

1 ½ tablespoons olive oil, for roasting

A quarter of an onion, sliced 1/4-inch thick

4 tablespoons granulated sugar (50g)

1 ¼ cups apple cider vinegar (295ml)

1/2 teaspoon fine sea salt

1 whole clove

1 allspice berry, see notes

Directions

Roast Beets

1Preheat the oven to 375°F (190°C). Set aside a large baking sheet.

2Prepare the beets by removing the tops and roots, and then place them on a large sheet of aluminum foil or parchment paper. Drizzle olive oil over them, ensuring they are well coated, and fold up the foil or paper to create a sealed packet.

3Place the packet on the baking sheet and roast in the oven until they are easily pierced with a fork, 45 to 55 minutes. Allow the beets to cool in the packet at room temperature or, better yet, refrigerate until cold.

Pickle the Beets

1Peel the beets and slice them into 1/4-inch thick pieces. If needed, use a vegetable peeler to help with the peeling. Pack the sliced beets tightly into a clean jar and add the sliced onions.

2Heat the vinegar, sugar, salt, clove, and allspice berry in a small saucepan over medium-high heat until simmering and the sugar dissolves.

3Pour the hot liquid over the onions and beets, leaving a 1/8-inch gap between the pickle brine and the top of the jar. Place the lid on the jar and tighten it until finger-tight. Let cool to room temperature.

4Once cooled, fully tighten the lid and store the jar in the refrigerator. Initially, place the jar upside down in a bowl and flip it right-side up after a day or two. Enjoy pickled beets as early as the next day. As long as the brine covers the beets and onions, they will last in the fridge for up to a month.

Adam and Joanne’s Tips

Allspice berries taste like a combination of cloves, cinnamon, and nutmeg. We found whole allspice berries less common in the grocery spice aisle, but Chef Richard recommends buying a “pickling spice blend” instead. McCormick “Mixed Pickling Spice” contains allspice berries, which we pick out of the jar and use in this recipe.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/6 of the jar
/
Calories
123
/
Total Fat
3.7g
/
Saturated Fat
0.5g
/
Cholesterol
0mg
/
Sodium
268.5mg
/
Carbohydrate
20.1g
/
Dietary Fiber
3g
/
Total Sugars
15.8g
/
Protein
1.8g

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link

May 17, 2026

Grilled Chicken Wraps

These grilled chicken wraps are everything you want in a quick, satisfying meal — spiced chicken, creamy sun-dried tomato sauce, lettuce, and fresh avocado, all wrapped up and ready in 25 minutes. Great for meal prep, lunch, or a fast weeknight dinner.

At A Glance

⏱ Ready In: 25 minutes
🍽 Serves: 4 wraps (1 wrap per serving)
🌱 Diet: Dairy-free optional, high-protein, nut-free; easily made gluten-free or low-carb
💪 Nutrition Highlights: High in protein and healthy fats, with a good hit of fiber from the greens and avocado
🥕 Main Ingredients: Grilled chicken breast, sun-dried tomato sauce, avocado, baby spinach or rocket, tortilla wraps
🔥 Flavor Profile: Creamy, smoky, slightly sweet and tangy, with a gentle garlicky kick
🧊 Meal-Prep Friendly: Chicken keeps up to 3 days in the fridge (or freeze a batch); sauce keeps 3–4 days; assemble fresh as needed
Best Served With: A simple salad, roasted veggies, or just as-is straight off the grill

These grilled chicken wraps have become a serious staple in my house — and honestly, it’s not hard to see why. The chicken is seasoned with a simple smoky spice blend (garlic, paprika, onion powder) and grilled until golden and juicy, then paired with crispy lettuce, silky avocado, and the star of the show: a creamy sun-dried tomato sauce that’s tangy, a little sweet, and just a little garlicky.

The great thing about this recipe is how customizable and meal-prep friendly it is — you can make a big batch of the chicken and sauce on Sunday, then assemble fresh wraps throughout the week whenever hunger strikes. Kids love these, they’re satisfying without being heavy, and the macros are genuinely excellent — high in protein, loads of good fats from the avocado, and you can easily swap in a low-carb, high-protein, or gluten-free tortilla to suit your needs. This is the kind of recipe that earns a permanent spot in the rotation.

👩‍🍳 You might also like these recipes: warm chicken salad with avocado, chicken salad wraps, cheesy garlic chicken wraps, slow cooker shredded chicken, honey lime chicken thighs, or healthy baked chicken tacos.

What You’ll Need

Here is what you’ll need for these grilled chicken wraps. Find the full measurements in the recipe card below.

For the grilled chicken:

Chicken breasts — boneless and skinless, sliced into even cutlets so they cook quickly and stay juicy. Chicken thighs work too (check out my honey lime grilled chicken thighs for a flavour-packed swap), or use slow cooker shredded chicken or rotisserie chicken to skip the cooking altogether.
Salt, pepper, garlic powder, onion powder, paprika — a simple, smoky spice blend that gives the chicken a lovely golden crust and loads of flavor.
Olive oil — just a splash for grilling; oil spray works too if you want to keep things lighter.

For the sun-dried tomato sauce:

Light mayonnaise and low-fat Greek yogurt — the combination gives you that creamy, tangy base without feeling too rich or heavy. Full-fat versions work if that’s what you have.
Fresh garlic — grated or minced; this is key, don’t skip it.
Sun-dried or semi-dried tomatoes — rinse off the oil and chop them finely. They add a lovely sweetness and depth that make this sauce genuinely special.
Salt — just a pinch to bring it all together.

For assembling:

Large tortilla wraps — I use store-bought wholemeal or white flour wraps, but there are great low-carb, high-protein, and gluten-free options available too. When I have the time, I make my own.
Baby spinach or rocket (arugula) — fresh and peppery, either works beautifully. Rocket adds a bit more of a bite.
Avocado — sliced into strips; about ¼ to ⅓ of an avocado per wrap. I always slice mine fresh just before assembling.

Recipe Tips

Slice the chicken into cutlets before seasoning and grilling — thinner pieces cook faster and more evenly, and you get more surface area for that gorgeous golden crust.
Let the chicken rest before slicing. Even just 3–5 minutes makes a real difference to how juicy it stays.
Grilling the wrap is optional, but honestly worth it — it adds a little crispiness and helps the wrap hold together. A hot grill pan works perfectly.
Swap the protein: Use chicken thighs for something richer and more flavorful (try my honey lime grilled thighs), go for slow cooker shredded chicken for a hands-off option, or pick up a rotisserie chicken on the way home — it all works.
Swap the tortilla: Regular flour wraps are great, but high-protein, low-carb, and gluten-free versions are all easy to find and work just as well. Homemade wraps are worth it if you have extra time.
Customise the filling: Add sliced cucumber, roasted capsicum/bell pepper, a handful of cherry tomatoes, or some pickled jalapeños if you like heat.
Storage: Make the chicken and sauce ahead of time and store separately. Chicken keeps in the fridge for up to 3 days, or freeze a batch for later. Sauce keeps for 3–4 days refrigerated. Slice avocado fresh when you need it. Assemble the wraps just before eating for best results — they don’t hold well once assembled.
Meal prep tip: This is a great batch cook recipe. Make double the chicken and sauce on Sunday, and you’ve got easy lunches sorted for several days.

Watch The Video

How To Make Grilled Chicken Wraps

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make grilled chicken wraps with lettuce and avocado.

Grill Chicken For Wraps

Slice the chicken breasts into thinner, even cutlets. You can use a meat tenderiser to even them out — this helps them cook more evenly and stay juicy.
Season the chicken on both sides with salt, pepper, garlic powder, onion powder, and paprika. Give everything a good rub.
Heat oil in a grill pan (or fire up your outdoor grill). Cook the chicken cutlets for about 4 minutes per side until cooked through and nicely charred. You want those golden grill marks.
Remove from heat and let the chicken rest on a cutting board for a few minutes — this keeps it juicy. Then slice into strips or chunks.

Assemble The Wraps

While the chicken is resting, mix together the mayonnaise, Greek yogurt, grated garlic, finely chopped sun-dried tomatoes, and salt in a small bowl. Taste and adjust seasoning.
Slice the avocado and prepare the spinach or rocket.
To assemble: lay a large tortilla flat and spread about a tablespoon of the sauce across the centre. Layer on the greens, followed by the sliced chicken and avocado, then drizzle with a little more sauce.
Roll up tightly, then optionally place the wrap seam-side down on a hot grill pan for a minute or two each side to get a few golden grill marks. Slice in half and serve.

Serving Suggestions

These wraps are a complete meal on their own, but if you’re feeding a crowd or want to round things out, they go really well alongside a simple green salad, some roasted vegetables, or even a bowl of soup in the colder months. For a light lunch, I often just serve them halved on a plate with extra sauce on the side for dipping — and that’s honestly all you need. If you’re packing these for lunchboxes, wrap them tightly in baking paper to hold their shape.

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Quick, juicy grilled chicken wraps with a creamy sun-dried tomato sauce, fresh avocado, and lettuce — a satisfying high-protein meal that’s ready in 25 minutes and easy to meal prep. Find step-by-step photos below and more recipe tips above.

Grilled Chicken For Wraps

Prepare the chicken: Slice the chicken breasts into thinner, even cutlets. You can use a meat tenderiser/hammer to pound them to an even thickness if needed.
Season the chicken cutlets on both sides with salt, pepper, garlic powder, onion powder, and paprika.
Heat oil in a grill pan, regular pan, or preheat your outdoor grill over medium-high heat. Cook the chicken for about 4 minutes per side, until cooked through and golden with grill marks. Do not overcrowd the pan.
Remove chicken from the heat and allow to rest on a cutting board for 3–5 minutes. Then slice into strips or chunks.
Make the sauce: While the chicken rests, combine the mayonnaise, Greek yogurt, grated garlic, finely chopped sun-dried tomatoes, and salt in a small bowl. Stir until smooth. Taste and adjust seasoning if needed.
Prepare the remaining fillings: slice the avocado and have the spinach/rocket ready.
Assemble the wraps: Lay a large tortilla flat. Spread about 1 tablespoon of sauce across the centre. Top with a handful of greens, then the chicken, then the avocado slices. Drizzle with a little extra sauce.
Fold in the sides and roll up the wrap firmly. Optionally, place seam-side down on a hot grill pan for 1–2 minutes per side to get a few golden grill marks. Slice in half and serve.

Important Ingredient Tips: Sun-dried or semi-dried tomatoes: rinse off the oil before chopping finely. They add sweetness and a savory depth to the sauce that really makes it sing. Semi-dried tomatoes are softer and milder; sun-dried are more intense — both work well.
Key Recipe Tips: Slice chicken into thin, even cutlets for quick, even cooking. Let it rest before slicing to keep the juices in. Grilling the assembled wrap is optional but adds a nice crisp texture and helps it hold together. Adjust the avocado quantity to your liking — some days I use more!
Storage Tips: Store the grilled chicken in an airtight container in the fridge for up to 3 days, or freeze for later. The sauce keeps refrigerated for 3–4 days. Slice avocado fresh just before assembling — it doesn’t keep well once cut. Do not store assembled wraps; they go soggy.
Make-Ahead Tips: This is a great meal prep recipe. Cook a big batch of chicken and make a jar of the sauce at the start of the week, then assemble individual wraps fresh as you need them. The chicken can also be frozen in portions for even easier meal prep.
FAQs:
Can I use rotisserie chicken instead? Absolutely — rotisserie chicken is a brilliant shortcut here. Shred or slice it and season lightly if you like, or just use it as-is.
Can I use chicken thighs? Yes! Thighs will be richer and slightly more flavourful. Check out my honey lime grilled chicken thighs for a great variation.
What tortillas should I use? Any large wrap you love — regular flour, wholemeal, high-protein, low-carb, or gluten-free. I typically use store-bought wholemeal or white flour wraps, but homemade wraps are great when I have the time.
Can I make these gluten-free? Yes, just use a certified gluten-free tortilla wrap.
Do the wraps keep well once assembled? I prefer assembling them fresh. The individual components all keep well separately, so it’s easy to grab and go throughout the week.

Keywords: chicken wraps, grilled chicken wrap, grilled chicken for wraps, chicken avocado wrap, healthy chicken wraps, meal prep wraps, high-protein wraps

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May 16, 2026

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