30-Minute Sweet and Smoky Paprika Chicken Wraps
These flavorful chicken wraps combine tender chicken strips seasoned with Spanish smoked paprika, honey, and chunky salsa, all wrapped in soft flour tortillas with crisp Bibb lettuce and a cooling cucumber-mayo sauce. The sweet honey balances the smoky paprika while the cucumber adds freshness to each bite. Perfect for lunch, dinner, or casual entertaining when you want something satisfying but not too heavy. The paprika can be adjusted to taste, making this recipe customizable for different spice preferences.
Ingredients
- ½ cup mayonnaise or salad dressing
- ¼ cup English (seedless) cucumber, finely chopped
- 1 ½ teaspoons Spanish smoked sweet paprika
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons honey
- 2 teaspoons olive oil
- 1 ½ lb chicken breast strips for stir-fry or boneless skinless chicken breasts, cut into thin bite-size strips
- 1 cup thick & chunky salsa
- 1 package (11 oz) Old El Paso Flour Tortillas for Burritos (8 Count)
- 8 leaves Bibb lettuceromaine or iceberg lettuce1:1pantry
different crunch
Instructions
- 1
Mix mayonnaise, cucumber, 1/2 teaspoon paprika, pepper and 1 tablespoon honey in small bowl then cover and refrigerate
- 2
Heat 10-inch skillet over medium-high heat, add oil and heat until hot
- 3
Add chicken and cook 5 to 8 minutes, stirring frequently, until no longer pink in center
- 4
Stir in salsa, 1 teaspoon paprika and remaining tablespoon honey
- 5
Reduce heat to medium-low and simmer uncovered 5 minutes, stirring occasionally
- 6
For more paprika flavor, stir in up to 2 additional teaspoons paprika
- 7
Heat tortillas as directed on package
- 8
Spread about 1 tablespoon mayonnaise mixture on each warm tortilla
- 9
Top each with 1 lettuce leaf and scant 1/2 cup chicken mixture
- 10
Fold bottom of each tortilla up over chicken mixture then roll sides in toward center
- 11
Secure with toothpicks if necessary and remove before eating
Tips
Adjust paprika amount gradually - start with less and add more to taste since Spanish smoked paprika can vary in intensity
Warm the tortillas properly to make them more pliable and prevent tearing when rolling
Let the chicken mixture cool slightly before assembling to prevent the lettuce from wilting
Good to Know
Refrigerate assembled wraps for up to 2 days wrapped tightly in plastic wrap
Cucumber mayo sauce can be made up to 3 days ahead and chicken mixture can be cooked 1 day ahead
Serve immediately while tortillas are warm or at room temperature within 2 hours
Common Mistakes
Don't overfill tortillas or they will be difficult to roll and may tear
Don't skip warming the tortillas as cold ones crack easily when folded
Substitutions
Gluten-Free Swaps
General Alternatives
different crunch
less smoky flavor
FAQ
Can I make these wraps ahead of time?
Yes, you can assemble them up to 4 hours ahead but wrap tightly and refrigerate to prevent the tortillas from drying out.
What if I don't have Spanish smoked paprika?
Use regular paprika with a few drops of liquid smoke, or substitute with chipotle powder for a different but delicious smoky flavor.
How long will leftover chicken mixture keep?
Store the cooked chicken mixture in the refrigerator for up to 3 days and reheat gently before using in fresh wraps.