Simple Sweet and Spicy Chicken Wraps

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 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 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.