• trishgirl

Sweet and Zesty Cucumber & Spinach Chicken Wraps

Updated: Jan 10

Serving Size: 8 Wraps

Sweet and Zesty Cucumber & Spinach Chicken Wraps

Note: These wraps can also be served cold for picnics and events. After cooking the chicken mixture cool in the fridge. Do not heat wraps. Follow the instructions for assembling the wraps and immediately refrigerate. This will keep the cucumbers and spinach nice and crisp.


1/2 cup mayonnaise

1/4 cup finely chopped seedless cucumber (or scoop the seeds out of a regular cucumber)

1 tablespoon honey

Mix together the mayonnaise, cucumber, 1 tablespoon of honey in a bowl until smooth. Cover and refrigerate until needed.


2 tablespoons olive oil

1 1/2 pounds skinless, boneless chicken breast halves - cut into thin strips

1 tablespoon honey

1 cup TG Fresh Foods' Garlic and Cumin Pepper sauce

8 (10 inch) flour wraps

1 (10 ounce) bag baby spinach leaves

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 Garlic and Cumin Pepper sauce and 1 tablespoon of honey. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.

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

Spread each wrap 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 both sides of the wrap in towards the center. Then, using your thumbs, fold the bottom of the wrap up onto filling. Slowly roll the wrap up and place down enclosing the filling into the wrap as tightly as possible. Serve sliced in half at an angle.


Need help rolling your wrap? Check out this video: https://www.wikihow.com/Fold-a-Wrap


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