These spicy chicken wraps have a creamy sauce made with mayo, honey, and cucumber to create an easy summer meal that will rock your taste buds!
Ingredients
- mayonnaise: 0.5 cup
- seedless cucumber: 0.25 cup (finely chopped)
- honey: 1 Tbsp
- cayenne pepper: 0.5 tsp
- ground black pepper: (to taste)
- olive oil: 2 Tbsp
- ½ pounds skinless, boneless chicken breast halves: 1 piece (cut into thin strips)
- thick and chunky salsa: 1 cup
- honey: 1 Tbsp
- cayenne pepper: 0.5 tsp
- flour tortillas: 8 piece (10 inch)
- bag baby spinach leaves: 1 piece (10 ounce)
Metric Conversion
Stages of cooking
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Make the sauce: Mix mayonnaise, cucumber, honey, cayenne pepper, and black pepper together in a bowl until smooth. Cover and refrigerate until needed.
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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.
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Stack tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
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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.
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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. Alberta Rose
