This is a very simple and tasty weeknight meal. If you have chicken defrosting in the fridge it can come together in less than 30 minutes. The combination of ingredients might seem a bit strange at first but the flavors really compliment each other and come together nicely. The most difficult part of this dish is learning how to roll the wrap. As soon as you master that skill, this is as easy as pie. Which, can I say, isn’t really all that easy. Making and rolling out pie crust? Whoever called that easy? This recipe is MUCH easier than making pie.
The first thing is to make the mayonnaise spread which involves chopping up the cucumber into a small dice. The recipe calls for seedless cucumber but I think its just as easy to scrape a seed-ful cucumber with a spoon to get all the seeds out. You’re cucumber will now be depressed with an empty soul but that’s okay because it’s about to be put to good use. I used about 1/4 of a medium cucumber. It was more than the recipe called for but I like it because it adds a crunch to the wrap.
Combine the mayonnaise, honey, spices, and chopped cucumber to a small bowl and stir until combined.
Put this mixture in the refrigerator until it’s time to assemble the wraps. The next step is to take your chicken breasts and cut them into thin strips. I cut them them into bite-size pieces because I’m a rebel. But strips really would have been easier because the wrap would be less prone to falling apart. So don’t be like me, cut into thin strips.
Pour some olive oil in the pan over medium-high heat and cook the chicken until no longer pink, usually about 8-10 minutes. Once it’s cooked, add the salsa, honey, and pepper and stir until combined.
Cook the mixture on medium-low heat for about 5 minutes until it reduces slightly.
As a kid I used to love taco night (and still do) but every time we would invariably forget to let the tortillas come to room temperature before serving. It would be impossible to roll the taco without the tortilla cracking and it led to some very frustrating, dinners. You had to eat the taco lightning-fast and at the perfect angle to prevent dripping and fillings dropping everywhere. Anyway, we finally discovered the secret to keeping tortillas warm and maleable. (not really a secret, seeing as how it’s printed on the tortilla package but that is neither here nor there.) All you have to do is take two paper towels, run them under a thin stream of water until damp, and squeeze out any excess, then place as many tortillas as you are making in between the two paper towels and heat for 30 seconds. If you are making more than 4 tortillas you should heat for 45 seconds. Voila! soft, warm tortillas for your taco, enchilada, or sweet and spicy wrap pleasure.
Now, it’s time to assemble our wraps! See how fast that was? First, spread a generous amount of the cucumber-mayonnasie spread. The recipe says a tablespoon-I say whatever floats your boat. Spread it on until the middle of the tortilla is covered.
Next, a layer of spinach. Again, as much or as little as your heart desires.
Next comes the chicken. If these were strips I would say about 3 strips.
Now comes the fun part. If you work at chipotle this should take you about 2 seconds but for the rest of us, step by step photos are below. First, you fold up the bottom about two inches. Next, starting from the left, you start rolling the tortilla. Once you have rolled about halfway, fold down the top. Then roll the rest of the way.
Here is the recipe; seen on AllRecipes
- 1/2 cup mayonnaise
- 1/4 cup finely chopped seedless cucumber
- 1 tablespoon honey
- 1/2 teaspoon cayenne pepper
- ground black pepper to taste
- 2 tablespoons olive oil
- 1 1/2 pounds skinless, boneless chicken breast halves – cut into thin strips
- 1 cup thick and chunky salsa
- 1 tablespoon honey
- 1/2 teaspoon cayenne pepper
- 8 (10 inch) flour tortillas
- 1 (10 ounce) bag baby spinach leaves
- 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.
- 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 -10 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.
- Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
- 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.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the left 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.