Simple Sweet and Spicy Chicken Wraps Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 8 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
