Simple Sweet and Spicy Chicken Wraps |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Honey and salsa come together to make an easy summer meal that will rock your taste buds! Ingredients:
1/2 cup mayonnaise |
1/4 cup finely chopped seedless cucumber |
1 tablespoon honey |
1/2 teaspoon cayenne pepper |
ground black pepper to taste |
2 tablespoons olive oil |
1 1/2 pounds skinless, boneless chicken breast halves - cut into thin strips |
1 cup thick and chunky salsa |
1 tablespoon honey |
1/2 teaspoon cayenne pepper |
8 (10 inch) flour tortillas |
1 (10 ounce) bag baby spinach leaves |
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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