Simple Sweet and Spicy Chicken Wraps

Recipe View Prepare the Cucumber-Honey Sauce: In a medium bowl, whisk together the mayonnaise, finely chopped cucumber, honey, cayenne pepper, and a pinch of ground black pepper. Stir until the sauce is smooth and well combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. (30 minutes)

Recipe View Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and cook, stirring occasionally, until they are golden brown and cooked through, approximately 8 minutes. (8 minutes)

Recipe View Infuse with Flavor: Stir in the salsa, honey, and cayenne pepper into the skillet with the cooked chicken. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together, about 5 minutes. (5 minutes)

Recipe View Warm the Tortillas: Stack the flour tortillas in batches of 4 and microwave them for 20-30 seconds per batch, or until they are warm and pliable. This will prevent them from cracking when you roll the wraps. (30 seconds)

Recipe View Assemble the Wraps: Lay a warmed tortilla flat on a clean surface. Spread approximately 1 tablespoon of the chilled mayonnaise-cucumber sauce evenly over the tortilla. Top with a generous layer of fresh baby spinach leaves. Spoon about 1/2 cup of the flavorful chicken mixture on top of the spinach.

Recipe View Roll the Wraps: Fold the bottom of the tortilla up about 2 inches to enclose the filling. Start rolling the tortilla tightly from one side. When you reach the halfway point, fold the top of the tortilla down over the filling to create a neat, enclosed end. Continue rolling tightly to form a compact cylinder. Repeat with the remaining tortillas and filling.