Ingredients
8
8 servings
- •0.5 cup mayonnaise
- •0.25 cup finely chopped seedless cucumber
- •1 tablespoon honey
- •0.5 teaspoon cayenne pepper
- •ground black pepper to taste
- •2 tablespoons olive oil
- •1.5 pounds skinless, boneless chicken breast halves - cut into thin strips
- •1 cup thick and chunky salsa
- •1 tablespoon honey
- •0.5 teaspoon cayenne pepper
- •8 (10 inch) flour tortillas
- •1 (10 ounce) bag baby spinach leaves
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 488
- Carbohydrate: 45g
- Fat: 23g
- Fiber: 4g
- Protein: 27g
- Sugar: 7g
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