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Before you jump to Chicken Wrap recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Water is the most effective drinks out there. Soda and coffee, when used in moderation, aren’t that bad. Using them for your only source of hydration, however, is dumb. Choosing water as opposed to other beverage adds to your body’s health and helps it stay hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is often the key to successful weight-loss and healthfulness.

There are lots of things you can pursue to become healthy. Intensive gym visits and narrowly defined diets are not always the answer. You can do small things every day to improve upon your health and lose weight. Make smart choices every day is a great start. Getting as much physical exercise as possible is another factor. Remember: being healthy isn’t just about reducing your weight. It is more about making your body as powerful as it can be.

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

The ingredients needed to prepare Chicken Wrap:

1. Provide 1/2 cup mayonnaise
2. You need 1/4 cup finely chopped seedless cucumber
3. Take 1 tablespoon honey
4. Prepare 1/2 teaspoon cayenne pepper
5. Provide 1 pinch ground black pepper to taste
6. Use 2 tablespoons olive oil
7. Take 1 1/2 pounds skinless, boneless chicken breast halves - cut strips
8. Prepare 1 cup thick and chunky salsa
9. Prepare 1/2 teaspoon cayenne pepper
10. Get 8 (10 inch) flour tortillas
11. Prepare 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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