Sweet and Spicy Chicken Wraps


  • 1/4 cup mayonnaise
  • 2 Tbsp. finely chopped cucumber
  • 1 Tbsp. honey, divided
  • 1/2 tsp. cayenne pepper, divided
  • pepper to taste
  • Ad
  • 1 Tbsp. extra virgin olive oil
  • 3/4 lb. skinless, boneless chicken thighs or breasts, cut into very small bite size pieces
  • 1/2 cup mild salsa
  • 4 (10 inch) room temperature flour tortillas (keep in bag until wrapping to keep moist)
  • 4 large butter lettuce leaves


Mix together the mayonnaise, cucumber, 1/2 of the honey, 1/2 of the cayenne pepper, and pepper to taste in a bowl. Cover and refrigerate.

Heat the olive oil in a skillet over medium high heat and cook chicken, while stirring, until they are beginning to turn golden. Stir in the salsa and remaining honey and cayenne pepper. Reduce the heat to medium low and simmer, stirring occasionally, for about 5 minutes.

Spread each tortilla evenly with the refrigerated mixture, top with a butter lettuce leaf in the center of each tortilla and evenly spread chicken mixture onto each butter leaf.


Fold the tortillas burrito style and serve.

By Deeli from Richland, WA


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