Sweet ‘n Smoky Chicken Wraps
2 tablespoons honey
1/2 cup mayonnaise or salad dressing
1/4 cup finely chopped English (seedless) cucumber
1 1/2 teaspoons Spanish smoked sweet paprika*, or to taste
1/2 teaspoon freshly cracked black pepper
8 leaves Bibb lettuce
2 teaspoons olive oil
1 cup Old El Paso(R) Thick ‘n Chunky Salsa
8 (8 inch) Old El Paso(R) flour tortillas for burritos
1 1/2 pounds chicken breast strips for stir-fry or boneless skinless chicken breasts, cut into thin bite-size strips
In small bowl, mix mayonnaise, cucumber, 1/2 teaspoon of the paprika, the pepper and 1 tablespoon of the honey; cover and refrigerate.
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.
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.