Honey Salsa Chicken & Spinach Wraps
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Mix mayonnaise, yogurt, cucumber, 2 tsp (10 mL) honey, ¼ tsp (1.25 mL) cayenne and black pepper in a small dish. Set sauce aside.
Heat olive oil over medium-high heat in a non-stick skillet. Cut chicken breasts into strips 1 inch (2.5 cm) wide and 6-8 strips per breast. Sauté until they are beginning to turn golden – about four minutes per side. Stir in the salsa, 1 tsp (5 mL) honey and ¼ tsp (1.25 mL) cayenne pepper. Reduce heat to low and simmer, stirring occasionally, about 5 minutes or until chicken is cooked through.
Spread each wrap with a quarter of the mayonnaise sauce (about 1 ½ tablespoons – 25 mL). Spread 1 ½ cups (375 mL) baby spinach over full surface of each tortilla. Then arrange a ½ cup (125 mL) of chicken salsa mixture across the centre. Tuck in the right and left hand side. Fold in bottom of tortilla and start to roll upward encasing to make a tight roll.
To serve, cut in half on the angle.
|Per 225 g serving||Amount|
|Saturated Fat||1 g|
|Per 225 g serving||% Daily Value|