Sweet and Spicy Chicken Wraps

by laura.johnson

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:

  1. In a food processor finely dice 1/4 of the peeled cucumber.
  2. 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.
  3. 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.
  4. 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.
  5. 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

 

 

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