Simple Sweet and Spicy Chicken Wraps Recipe

Introduction

These Simple Sweet and Spicy Chicken Wraps combine tender chicken with a flavorful honey-cayenne salsa and a creamy cucumber-mayo sauce. Wrapped in soft tortillas with fresh spinach, they make a perfect quick lunch or dinner that’s both satisfying and easy to prepare.

Ingredients

• Sauce:
• ½ cup mayonnaise
• ¼ cup finely chopped seedless cucumber
• 1 tablespoon honey
• ½ teaspoon cayenne pepper
• Ground black pepper to taste
• Wraps:
• 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

Instructions

1. Step 1: Make the sauce by mixing mayonnaise, chopped cucumber, honey, cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until ready to use.
2. Step 2: Heat olive oil in a skillet over medium-high heat. Add chicken strips and cook, stirring frequently, until golden and no longer pink inside, about 8 minutes.
3. Step 3: Stir in salsa, honey, and cayenne pepper. Reduce heat to medium-low and simmer, stirring occasionally, for about 5 minutes to blend the flavors.
4. Step 4: Stack tortillas in groups of four and microwave for 20 to 30 seconds until warm and pliable.
5. Step 5: Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber sauce. Add a layer of spinach leaves, then top with about ½ cup of the chicken mixture.
6. Step 6: Fold the bottom of each tortilla up about 2 inches. Begin rolling from the right side, and when halfway rolled, fold the top down to enclose the filling. Continue rolling tightly into a compact wrap.

Tips & Variations

• For extra heat, increase the cayenne pepper slightly or add a dash of hot sauce to the chicken mixture.
• Try substituting baby kale or mixed greens for spinach for a different texture and flavor.
• Use whole wheat or gluten-free tortillas to suit dietary preferences.
• The sauce can be made a day ahead to let the flavors meld even more.

Storage

Store any leftover wraps in an airtight container in the refrigerator for up to 2 days. To reheat, wrap in foil and warm in a 350°F oven for 10-15 minutes, or microwave briefly until heated through. The sauce is best added fresh if possible to keep the tortillas from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked or rotisserie chicken strips. Just toss them in the salsa, honey, and cayenne mixture and warm through in the skillet before assembling the wraps.

Is there a vegetarian version of this wrap?

Absolutely. Replace the chicken with sautéed mushrooms, roasted vegetables, or grilled tofu for a tasty vegetarian alternative using the same sweet and spicy flavors.

Simple Sweet and Spicy Chicken Wraps Recipe

Print Recipe

★★★★★

4.8 from 123 reviews

These Simple Sweet and Spicy Chicken Wraps combine tender, flavorful chicken strips simmered with salsa, honey, and cayenne pepper, wrapped in warm tortillas with fresh baby spinach and a creamy, tangy mayonnaise-cucumber sauce. Perfect for a quick, satisfying meal with a kick of sweetness and spice.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 8 servings 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Sauce:

• ½ cup mayonnaise
• ¼ cup finely chopped seedless cucumber
• 1 tablespoon honey
• ½ teaspoon cayenne pepper
• Ground black pepper to taste

Wraps:

• 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

Instructions

1. Make the sauce: In a bowl, combine mayonnaise, finely chopped seedless cucumber, honey, cayenne pepper, and ground black pepper. Mix well until smooth. Cover the bowl and refrigerate until ready to use, allowing flavors to meld.
2. Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the thinly sliced chicken strips and cook, stirring frequently, until the chicken is golden and no longer pink in the center, approximately 8 minutes.
3. Add salsa and seasonings: Stir in the thick and chunky salsa, honey, and cayenne pepper into the cooked chicken. Lower the heat to medium-low and let the mixture simmer gently, stirring occasionally, for about 5 minutes to blend the flavors thoroughly.
4. Warm the tortillas: Stack four tortillas at a time and heat them in the microwave for 20 to 30 seconds per batch until warm and pliable, making them easier to roll without cracking.
5. Assemble the wraps: Spread about 1 tablespoon of the mayonnaise-cucumber sauce evenly over each warm tortilla. Add a layer of baby spinach leaves on top of the sauce, then spoon approximately ½ cup of the sweet and spicy chicken mixture onto the spinach.
6. Roll the wraps: Fold the bottom edge of the tortilla up about 2 inches over the filling. Begin rolling tightly from the right side. When the wrap is halfway rolled, fold the top edge down to enclose the filling, and continue rolling until you have a compact, secure cylinder ready to serve.

Notes

• For a spicier wrap, increase the cayenne pepper slightly in the chicken or sauce.
• To make this recipe gluten-free, substitute flour tortillas with gluten-free tortillas.
• Fresh cucumber should be finely chopped to blend smoothly into the sauce without large chunks.
• Chicken can be cooked ahead of time and reheated to speed up meal preparation.
• These wraps can be served cold or warm, according to preference.

Keywords: chicken wraps, sweet and spicy chicken, easy wraps, quick lunch recipe, chicken tortilla wraps, spicy chicken salsa wraps