A flour tortilla is filled with sweet, spicy chicken simmered in salsa, and rolled with a cucumber, honey, and pepper mayonnaise.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
488 Calories
Recipe Instructions
Step 1
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.
Step 2
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, about 8 minutes. 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.
Step 3
Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
Step 4
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.
Step 5
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.
Ingredients
1 tablespoon honey
2 tablespoons olive oil
½ cup mayonnaise
ground black pepper to taste
½ teaspoon cayenne pepper
8 (10 inch) flour tortillas
1 (10 ounce) bag baby spinach leaves
¼ cup finely chopped seedless cucumber
1 ½ pounds skinless, boneless chicken breast halves - cut into thin strips
