Simple Sweet and Spicy Chicken Wraps

Directions

1. Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 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 1/2 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 1/2 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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Reviews (169)

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37

Beddy

Aug. 17, 2009

"Nuclear Rich, Thank you for the fantantic recipe! I did not change a thing and will not in the future. A great balance of flavors...you know what you are doing in the kitchen. This recipe was so ea..." See moresy and good. "

27

LindaT

Sep. 11, 2009

"Really good. I think next time I might try a different milder salsa or increase the honey as it was barely discernable. I used sauted broccoli slaw intead of spinach because I wanted to freeze these -..." See more which worked out well, by the way. I just popped them into my lunch bag with a small container of the sauce and nuked at lunch"

21

Loretta

May. 6, 2010

"Absolutely delish! My husband kept snitching the chicken out of the pan. I subbed in plain yogurt for the mayo because I don't like the taste or texture of mayo, but didn't change anything else. This ..." See morewill go on my list of summer menus."