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Sweet ‘n Smoky Chicken Wraps

Sweet ‘n Smoky Chicken Wraps
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Honey and the distinctive Spanish smoked sweet paprika give this warm wrap special appeal.

Prep Time:
30 Min
Total Time:
30 Min
Makes:
8 wraps
Pillsbury Bake-Off
Patrice Hurd
Bemidji, MN
Bake-Off® Contest 42, 2006
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INGREDIENTS
1/2cup mayonnaise or salad dressing
1/4cup finely chopped English (seedless) cucumber
1 1/2to 3 1/2 teaspoons Spanish smoked sweet paprika*
1/2teaspoon freshly cracked black pepper
2tablespoons honey
2teaspoons olive oil
1 1/2lb chicken breast strips for stir-fry or 1 1/2 lb boneless skinless chicken breasts, cut into thin bite-size strips
1cup Old El Paso® Thick ‘n Chunky salsa
1package (11 oz) Old El Paso® flour tortillas for burritos, 8 inch (8 tortillas)
8leaves Bibb lettuce
DIRECTIONS
1.In small bowl, mix mayonnaise, cucumber, 1/2 teaspoon of the paprika, the pepper and 1 tablespoon of the honey; cover and refrigerate.
2.Heat 10-inch skillet over medium-high heat; add oil and heat until hot. Add chicken; cook 5 to 8 minutes, stirring frequently, until no longer pink in center. Stir in salsa, 1 teaspoon of the paprika and remaining tablespoon honey. Reduce heat to medium-low; simmer uncovered 5 minutes, stirring occasionally. For more paprika flavor, stir in up to 2 additional teaspoons paprika.
3.Heat tortillas as directed on package. Spread about 1 tablespoon mayonnaise mixture on each warm tortilla. Top each with 1 lettuce leaf and scant 1/2 cup chicken mixture. Fold bottom of each tortilla up over chicken mixture; roll sides in toward center. If necessary, secure with toothpicks; remove toothpicks before eating.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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