Sweet and Spicy Chicken Wraps

 

1/2

cup mayonnaise

1/4

cup finely chopped seeded cucumber

2

tablespoons honey

1

tablespoon olive oil or vegetable oil

1

package (1.25 lb) boneless, skinless chicken breast, cut into 1/4-inch-thick strips

2/3

cup Old El Paso® Thick 'n Chunky salsa, mild

1/2

teaspoon ground red pepper (cayenne)

8

(10 inch) flour tortillas

4

cups loosely packed fresh baby spinach leaves (about 4 oz.)

• 1 In bowl, mix mayonnaise, cucumber and 1 tablespoon of the honey. Cover; refrigerate until needed.
• 2 In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook, stirring frequently, 6 to 8 minutes or until chicken is no longer pink in center. Stir in salsa remaining 1 tablespoon honey and the cayenne. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until flavors are blended.
• 3 Stack 4 of the tortillas in microwave oven. Microwave on High, 20 to 30 seconds or until warm and pliable. Repeat with remaining 4 tortillas.
• 4 Spread each tortilla with 1 tablespoon of the mayonnaise mixture; layer with 1/2 cup loosely packed spinach leaves and 1/3 cup of the chicken mixture. Roll up tortilla; cut diagonally in half.