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Chicken Wrap
Chicken Wrap

Before you jump to Chicken Wrap recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Will Help You Stay Fit As Well As Healthy.

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Now when it comes to the primary food items that you have for dinner, you might want to make sure you are eating a good amount of fish, particularly salmon, and lean protein. The beauty of salmon is that along with other nutrients additionally it is loaded with Omega-3. Protein is essential for your diet, however you don’t need to eat a lot, as a 3 ounces is all you really need. It’s also advisable to trim off any fats that you find on the particular meats that you’re planning to eat.

For people who want to start living a much healthier life the tips above will be able to help you do that. The pre packaged highly processed foods that you can discover in any store is in addition not good for you and alternatively you should be cooking fresh nutritious foods.

We hope you got benefit from reading it, now let’s go back to chicken wrap recipe. To cook chicken wrap you need 11 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken Wrap:
  1. You need 1/2 cup mayonnaise
  2. Prepare 1/4 cup finely chopped seedless cucumber
  3. Get 1 tablespoon honey
  4. Take 1/2 teaspoon cayenne pepper
  5. Take 1 pinch ground black pepper to taste
  6. Provide 2 tablespoons olive oil
  7. Use 1 1/2 pounds skinless, boneless chicken breast halves - cut strips
  8. You need 1 cup thick and chunky salsa
  9. Get 1/2 teaspoon cayenne pepper
  10. Take 8 (10 inch) flour tortillas
  11. You need Salt as your taste
Steps to make Chicken Wrap:
  1. (10 ounce) bag baby spinach leaves - 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.
  2. 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
  3. Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch
  4. 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
  5. 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
  6. 8 serving

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