Sweet-and-Heat Chicken Wraps with Cucumber Mayo

Name: Sweet-and-Heat Chicken Wraps with Cucumber Mayo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 1 cup Baby Spinach; 0.25 dash Black Pepper; 1 tsp Cayenne Pepper; 1.5 lb Chicken Breast; 1 cup Chunky Medium Salsa; 8 whole Flour Tortilla; 2 tbsp Honey; 0.5 cup Mayonnaise; 2 tbsp Olive Oil; 0.25 cup Seedless Cucumber

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽American Mexican High-Protein 💪Halal 🕌Kosher ✡️Comfort-Food

Sweet-and-Heat Chicken Wraps with Cucumber Mayo bring tender strips of chicken simmered in chunky salsa together with a cool, creamy cucumber-mayo spread for a balanced bite. Honey softens the cayenne’s kick while fresh spinach adds crispness inside warm flour tortillas. Great for an easy lunch or a casual weeknight dinner when you want bold flavor without the fuss.

Prep20 mins
Cook15 mins
Serves8
DifficultyEasy

1

Make the sauce: In a bowl, mix mayonnaise, cucumber, honey, cayenne pepper, and black pepper until smooth. Cover and refrigerate until needed.
2

Make the wraps: Heat olive oil in a skillet over medium-high heat. Add the chicken strips; cook and stir until they begin to turn golden and are no longer pink in the center, about 8 minutes. Stir in salsa, honey, and cayenne pepper. Reduce the heat to medium-low; simmer, stirring occasionally, until the flavors blend, about 5 minutes.
3

Stack tortillas, 4 at a time, in the microwave and heat until warm and flexible, 20 to 30 seconds per batch.
4

Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber sauce, add a layer of spinach, and place about 1/2 cup of the chicken mixture on top.
5

Fold the bottom of each tortilla up about 2 inches, then begin rolling from the right side. When the wrap is halfway rolled, fold the top of the tortilla down to enclose the filling, and continue rolling to form a tight, compact cylinder.