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Spicy-Sweet Chicken Wraps and Cherry Limeade: Easy-Peasy Summer Breezy

July 14, 2010

Posted by: Jenny

Balmy summer nights call for quick, simple meals that can please a crowd.  When you’ve been out in the sun all day with friends and family, you often crave something light and refreshing that doesn’t require expending much time or energy in the kitchen.   And if you’ve brought the friends and family home with you, then you need a dish that can be made in large quantities, too.

I had my two friends and younger cousin over for a little karaoke party last night.  Crooning off-key at glass-shattering decibels requires food that won’t weigh down the singer (and we use that term loosely). In addition, the performer must have a cool beverage nearby to soothe the throat after an impassioned cover of “Total Eclipse of the Heart.”  There’s danger of damaging the vocal cords, otherwise.  No, seriously.  How do you think Bonnie Tyler ended up with that throaty growl?

These simple Spicy-Sweet Chicken Wraps and Cherry Limeade kept us light and energized and at our performing peak.  Even still, chances are you wouldn’t want to hear us.  Be thankful this blog is exclusively visual for now.

Spicy-Sweet Chicken Wraps (Makes 6-8 wraps):


  • 1/4 cup spicy brown mustard
  • 3 tablespoons light mayonnaise (I use Miracle Whip.  You can increase the amount to make the sauce creamier.)
  • 2-3 tablespoons honey (depending on how sweet you want it)

Chicken mix:

  • Two tablespoons olive oil
  • One pound boneless, skinless chicken breast, cut into small pieces
  • One cup chunky salsa (Use mild if you’re sensitive to spices; the mustard adds spice as it is)
  • 1-2 tablespoons honey
  • ½ teaspoon cayenne pepper (As the wrap is already spicy from the salsa and mustard, you can omit this if you wish.)


  • Sauce (as prepared above)
  • Chicken mix (as prepared above)
  • Baby spinach
  • Flour tortillas

1) Combine the three ingredients for the sauce in a bowl.  Chill sauce in the refrigerator while cooking the chicken.

2) Heat the olive oil in a skillet on medium-high, and cook the chicken pieces until they are beginning to brown and are no longer pink in the middle (about 8 minutes). Stir in the salsa, honey, and cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended (about 5 minutes).

3) Spread about a tablespoon of the sweet-spicy mustard sauce onto one tortilla.  Cover with a layer of baby spinach leaves.  Arrange chicken mixture in a line on the left side of  the tortilla (not the center).

4) Carefully roll the tortilla from left (where the filling is) to right.  Secure wrap with a toothpick.  If serving to a group, try cutting the wraps in half.

Cherry Limeade

  • 12 oz. frozen lime concentrate
  • 2 liters lemon-lime soda
  • Juice from an 8 oz. jar of maraschino cherries
  • (Optional) Fresh juice from one lime

1) Combine three ingredients in a pitcher and stir.  Refrigerate and garnish with cherries and lime slices, if desired.  It doesn’t get much easier than that!

Wrap recipe modified from:

Cherry Limeade recipe modified from:

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