Sweet and Spicy Chicken Wraps
Prep time: 
Cook time: 
Total time: 
Serves: 8 Wraps
 
Ingredients
  • ½ cup mayonnaise
  • ¼ cup finely chopped seedless cucumber
  • 1 tablespoon honey
  • ½ teaspoon cayenne pepper ground black pepper to taste
  • 2 tablespoons olive oil
  • 1½ pounds skinless, boneless chicken breast halves - cut into thin strips
  • 1 cup thick and chunky salsa
  • 1 tablespoon honey
  • ½ teaspoon cayenne pepper
  • 8 (10 inch) flour tortillas
  • 1 (10 ounce) bag baby spinach leaves
Instructions
  1. Mix together the mayonnaise, cucumber, 1 tablespoon of honey, ½ teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
  2. Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and ½ teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
  3. Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
  4. Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about ½ cup of chicken mixture on the spinach leaves
  5. Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

 

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