Ingredients
1/2
cup mayonnaise
1/4
cup finely chopped seeded cucumber
2
tablespoons honey
1
tablespoon olive oil or vegetable oil
1
package (1.25 lb) boneless, skinless chicken breast, cut into 1/4-inch-thick strips
2/3
cup Old El Paso™ Thick ’n Chunky salsa, mild
1/2
teaspoon ground red pepper (cayenne)
8
(10 inch) flour tortillas
4
cups loosely packed fresh baby spinach leaves (about 4 oz.)
Preparation
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.
