- 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® Thick 'n Chunky Salsa
- 8 (8 inch) Old El Paso® flour tortillas for burritos
- 8 leaves Bibb lettuce
- 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.