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  1. #1
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    Dec 2009

    Default Spicy Chicken Wraps

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    * 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


    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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