About this time of year I start longing for the fresh produce we enjoyed all summer long. This is a great recipe that has a nice fresh feel with veggies that are easy to find year round. I’ve made a few tweaks to accommodate our household but you can find the original submitted by Nuclear Rich at All Recipies.com
Dressing:
1/2 cup mayonnaise
1 large seedless cucumber peeled
1 tablespoon honey
1/2 teaspoon cayenne pepper
ground black pepper to taste
Filling:
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 spring mixed greens
Directions:
- In a food processor finely dice 1/4 of the peeled cucumber.
- In a small bowl mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Set aside for later.
- Heat the olive oil in a skillet on medium-high heat, and cook chicken breast strips until they are about half way done, about 4 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper, continue cooking until the chicken is no longer pink on the inside or is at 180 degrees. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 3 minutes.
- Spread each tortilla with 1 tablespoon of the cucumber-mayonnaise mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves and top with slices of cucumber.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side.
Serves: 8
* photo from Jenni =] at allrecipes.com
