Wednesday, June 15, 2011

Sweet and Spicy Chicken Wraps

This another quick and healthy recipe. Unfortunately it was a fussy evening for baby, so I was not able to snap picture. These were really good, but a little too spicy for my kids, and they like spice. They did eat at least half of it though. My husband and I enjoyed them A LOT. I will be making these again, but maybe just for lunch for me.

Sweet and Spicy Chicken Wraps
from The Foodees

1/2 c. mayonnaise
1/4 c. finely chopped seedless cucumber
1 T. honey
1/2 t. cayenne pepper
ground black pepper to taste

2 T. olive oil
1 1/2 pounds skinless, boneless chicken breast halves - cut into thin strips
1 c. thick and chunky salsa
1 T. honey
1/2 t. cayenne pepper
8 (10 inch) flour tortillas
1 (10 ounce) bag baby spinach leaves

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.

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. 

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