Simple Sweet and Spicy Chicken Wraps

Ingredients

• 10 ounce baby spinach leaves 
• 0.5 teaspoon cayenne pepper 
• 0.3 cup cucumber seedless finely chopped
• 8 10-inch flour tortillas 
• 8 servings ground pepper black to taste
• 1 tablespoon honey 
• 0.5 cup mayonnaise 
• 2 tablespoons olive oil 
• 1 cup chunky salsa thick
• 1.5 pounds chicken breast halves boneless skinless cut into thin strips

Equipment

• bowl
• frying pan
• oven
• microwave

Directions

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