Enjoy this tortilla wrap filled with sweet and spicy chicken simmered in Old El Paso® salsa - perfect if you love Mexican cuisine.
cup finely chopped seeded cucumber
tablespoon olive oil or vegetable oil
package (1.25 lb) boneless, skinless chicken breast, cut into 1/4-inch-thick strips
cup Old El Paso™ Thick 'n Chunky salsa, mild
teaspoon ground red pepper (cayenne)
(10 inch) flour tortillas
cups loosely packed fresh baby spinach leaves (about 4 oz.)
In bowl, mix mayonnaise, cucumber and 1 tablespoon of the honey. Cover; refrigerate until needed.
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.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Wrap
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.