Bake-Off® Contest 42, 2006
Bemidji, Minnesota

Sweet and Smoky Chicken Wraps

Honey and the distinctive Spanish smoked sweet paprika give this warm wrap special appeal.

(34)
5 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 8
 

Ingredients

1/2
cup mayonnaise or salad dressing
1/4
cup finely chopped English (seedless) cucumber
1 1/2
to 3 1/2 teaspoons Spanish smoked sweet paprika*
1/2
teaspoon freshly cracked black pepper
2
tablespoons honey
2
teaspoons olive oil
1 1/2
lb chicken breast strips for stir-fry or 1 1/2 lb boneless skinless chicken breasts, cut into thin bite-size strips
1
cup Old El Paso™ Thick ‘n Chunky salsa
1
package (11 oz) Old El Paso™ flour tortillas for burritos, 8 inch (8 tortillas)
8
leaves Bibb lettuce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

*Spanish smoked sweet paprika can be purchased in a can or jar. Hungarian paprika can be substituted.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Wrap
Calories
380
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
670mg
670%;
Total Carbohydrate
30g
30%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
8%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet