Try these Grilled Chicken and Cucumber Wraps! Immerse yourself in the succulent grilled chicken, crisp cucumbers, and a delightful blend of sauces that will elevate your taste buds to new heights of satisfaction.

At the core of this recipe lies tender and succulent grilled chicken strips. Each strip is perfectly seasoned and cooked to perfection, infusing it with a smoky and savory essence.   As the chicken bakes, an enticing aroma fills the kitchen, setting the stage for a truly remarkable culinary experience.

While the chicken works its magic, let's create a sensational sauce. In a small bowl, we'll combine a creamy mayonnaise, tangy teriyaki sauce, and a hint of fiery spice. This harmonious blend of flavors will take your taste buds on an exciting journey as creamy meets tangy, and a touch of heat adds an extra kick to every mouthful.

Now, it's time to assemble these extraordinary wraps. Begin by warming the flour tortillas to perfection, either by gently heating them in the microwave or toasting them in a dry pan on the stovetop. Warm tortillas ensure a soft and pliable base that's ready to embrace the explosion of flavors.

With the tortillas warmed, let's dive into the art of building these wraps. Spread the sensational sauce generously onto each tortilla, creating a creamy and zesty foundation. Then, layer on a bounty of thinly sliced cucumbers, adding a refreshing crunch that perfectly complements the flavors. Julienned red bell peppers bring vibrant color and a burst of sweet, crisp texture to the ensemble.

Pile generous portions of the smoky and savory chicken strips onto each wrap, ensuring that each bite is filled with succulent delight. The combination of flavors and textures will transport your taste buds to a realm of pure satisfaction.

These Chicken Cucumber Wraps are healthy and delicious. Easy to make and pack for a meal on-the-go.  

Prep Time:  25 minutes |  Cook Time:  15 minutes |  Total Time:  40 minutes |  Servings:  8

Ingredients:

• 1 22-ounce package  Kirkwood  Grilled Chicken Strips
• 1/2 cup  Burman's  Mayonnaise
• 1/4 cup teriyaki sauce
• 1/2 teaspoon  Stonemill  Crushed Red Pepper
• 8 El Milagro  Flour Tortillas
• 1 cucumber (or 3-4 baby cucumbers), cut into thin slices
• 1 red bell pepper, julienned

Directions:

1. Preheat oven to 375°. Place chicken on a baking sheet and bake for 12-14 minutes.
2. In a small bowl, combine mayonnaise, teriyaki sauce and crushed red pepper. Set aside.
3. Warm tortillas in microwave or toast one at a time in a dry pan on the stovetop. Wrap in a kitchen towel to keep warm until ready to assemble wraps.
4. To assemble, lay tortillas on a flat surface. Spread with a thin layer of sauce. Divide cucumber and red pepper slices evenly over each tortilla. Top with cooked chicken strips.
5. Wrap tightly and slice diagonally to serve.  

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Recipe courtesy of Chef Kates, ALDI Test Kitchen