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Chicken Cucumber Wraps

Prep time 25 mins
Cook time 15 mins
Yield 8 wraps
Simple and quick, perfect for a weeknight dinner.


  • 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
  • 8 8" flour tortillas
  • 1 cucumber (or 3-4 baby cucumbers), cut into thin slices
  • 1 red bell pepper, julienned

How to Make It

  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 in half on a diagonal to serve.