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
Preparation
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.
