Chicken Cucumber Wraps

Simple and quick, perfect for a weeknight dinner.

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. 

Recipe courtesy of Chef Kates,
ALDI Test Kitchen

Ingredients:

1 22-ounce package Kirkwood Grilled Chicken Strips

1/2 cup Burman's Mayonnaise

1/4 cup teriyaki sauce

1/2 teaspoon Stonemill Essentials Crushed Red Pepper

Benita Flour Tortillas

1 cucumber (or 3-4 baby cucumbers), cut into thin slices

1 red bell pepper, julienned


Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes


Yields:
8 wraps