Wraps Sweet And Spicy Recipes

SWEET AND SPICY CHICKEN WRAPS

Steps:

• In bowl, mix mayonnaise, cucumber and 1 tablespoon of the honey. Cover; refrigerate until needed.
• In 10-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook, stirring frequently, 6 to 8 minutes or until chicken is no longer pink in center. Stir in salsa remaining 1 tablespoon honey and the cayenne. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until flavors are blended.
• Stack 4 of the tortillas in microwave oven. Microwave on High, 20 to 30 seconds or until warm and pliable. Repeat with remaining 4 tortillas.
• Spread each tortilla with 1 tablespoon of the mayonnaise mixture; layer with 1/2 cup loosely packed spinach leaves and 1/3 cup of the chicken mixture. Roll up tortilla; cut diagonally in half.

WRAPS SWEET AND SPICY

Steps:

• Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981); Fig Preserves recipe (#68919); Spicy Hot Pepper Jelly (recipe#99942); Zucchini Pineapple Ginger Jam (recipe#95600); Raspberry Cranberry Preserves (recipe#77512); or your favorite.
• Lay the wraps on a large surface.
• Spread 1/6 of cream cheese on each wrap follow with jam or jelly of your choice.
• These are used as a glue as well a flavoring.
• I used 2 kinds one on 3 wraps and the other on the other 3 wraps.
• Arrange on the jelly the lettuce leaves follow with the cold cuts.
• Then half the wraps place 4 slices of sun dried peppers across the wrap in one row.
• Repeat with the other 3 wraps place the peppers as you did the tomatoes.
• As shown in picture.
• Sprinkle the olives on 3 of the wraps.
• Pull the center over and roll tightly into a cylinder.
• Slice 1 inch rings.
• Place on a serving plater.

SWEET AND SPICY CHICKEN WRAPS RECIPE

Steps:

• Spread each tortilla (or lettuce leaf) with 1 tablespoon of the pineapple jalapeno cream cheese spread, top with a layer of spinach leaves, and arrange about 1/2 cup of chicken on the spinach leaves. Top with about 1 slice of bacon for each tortilla, cucumber, red onion, and avocado.
• 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 and bottom of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
• If serving immediately, slice in half and serve with optional pepper jelly. If making ahead, wrap each chicken wrap tightly with plastic wrap and store in the refrigerator up to 3 days.