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Sweet and Spicy Chicken Wraps


½ cup mayonnaise
¼ cup finely chopped seedless cucumber
1 tablespoon honey
½ teaspoon cayenne pepper
ground black pepper to taste
2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breast halves - cut into thin strips
1 cup Jake & Amos Corn and Black Bean Salsa
1 tablespoon honey
½ teaspoon cayenne pepper
8 (10 inch) flour tortillas
1 (10 ounce) bag baby spinach leaves


In a small mixing bowl, combine the mayonnaise, cucumber, 1 tablespoon honey, ½ teaspoon cayenne pepper and black pepper. Mix until smooth. Cover and refrigerate for later use. Meanwhile, place the olive oil in a skillet over medium high heat. Add the chicken breast strips and cook, turning occasionally, until golden and juices run clear (about 8 minutes). Add the salsa, remaining honey, and remaining cayenne pepper. Reduce the heat to medium-low and let simmer for 5 minutes, stirring occasionally. Warm the tortillas in the microwave for 20-30 seconds, about 4 tortillas at a time. Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture. Top with a layer of baby spinach and ½ cup of chicken mixture. Roll up the tortilla and serve.?

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