Simple Sweet and Spicy Chicken Wraps recipe
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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 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
Nutrition Info
- 488.1 caloriescarbohydrate: 44.7 gcholesterol: 57.1 mgfat: 22.6 gfiber: 3.6 gprotein: 26.6 gsaturatedFat: 4.2 gservingSize: -sodium: 791.1 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Simple Sweet and Spicy Chicken Wraps
Directions
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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.
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.
Stack the 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 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.
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.