Sweet and Spicy Chicken Wrap

Try this super simple, succulent sweet and spicy chicken wrap for lunch or dinner. Ready in less than 30 minutes!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of chilli flakes, and black pepper in a bowl until smooth. Cover and refrigerate until needed. Heat the olive oil in a skillet on medium-high heat, season with salt, pepper and smoked paprika, 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 flavours have blended, about 5 minutes.

Step 2

Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.

Step 3

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 4

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.