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Sweet and spicy chicken wrap


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"wrap, sweet and spicy"

Serves 8 | Prep Time 20 PT20M | Cook Time 15 PT35M | Spicy

Why I Love This Recipe

This is a great tasty lunch


Ingredients You'll Need

Sauce:

½ cup mayonnaise

¼ cup finely chopped seedless cucumber

1 tablespoon honey

½ teaspoon cayenne pepper

ground black pepper to taste

Wraps:

2 tablespoons olive oil

1 ½ 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


Directions

Make the sauce: Mix mayonnaise, cucumber, honey, cayenne pepper, and black pepper together in a bowl until smooth. Cover and refrigerate until needed.


Make the wraps: Heat olive oil in a skillet on medium-high heat. Add chicken strips; cook and stir until they start to turn golden and are no longer pink in the middle, about 8 minutes. Stir in salsa, honey, and cayenne pepper. Reduce the heat to medium-low; simmer, stirring occasionally, until flavors have blended, about 5 minutes.


Stack tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.


Spread each tortilla with 1 tablespoon mayonnaise-cucumber sauce, top with a layer of spinach, and arrange about 1/2 cup of the chicken mixture on top.


Fold the bottom of each tortilla up about 2 inches, and start rolling from the right side. When wrap is halfway rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.


Pairs Well With

salad


Questions, Comments & Reviews


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