Sweet 'n Smoky Chicken Wraps

INGREDIENTS

• 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
• 2 tablespoons honey
• 2 teaspoons olive oil
• 1 1/2 pounds chicken breast strips for stir-fry or boneless skinless chicken breasts, cut into thin bite-size strips
• 1 cup Old El Paso(R) Thick 'n Chunky Salsa
• 8 (8 inch) Old El Paso(R) flour tortillas for burritos
• 8 leaves Bibb lettuce

COOKING DIRECTIONS

1. In small bowl, mix mayonnaise, cucumber, 1/2 teaspoon of the paprika, the pepper and 1 tablespoon of the honey; cover and refrigerate.
2. 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.
3. 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.

..........Yield: 8 servings

STILL HUNGRY ?

Honey and the distinctive Spanish smoked sweet paprika give this warm wrap special appeal.

Notes:

*Spanish smoked sweet paprika can be purchased in a can or jar. Hungarian paprika can be substituted.