Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Ingredients
Original recipe yields 8 servings
Ingredient Checklist
- 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 thick and chunky salsa
- 1 tablespoon honey
- ½ teaspoon cayenne pepper
- 8 (10 inch) flour tortillas
- 1 (10 ounce) bag baby spinach leaves
Directions
-
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.
Nutrition Facts
Per Serving:
488 calories; protein 26.6g 53% DV; carbohydrates 44.7g 14% DV; fat 22.6g 35% DV; cholesterol 57.1mg 19% DV; sodium 791.1mg 32% DV.
By Nuclear Rich