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A flour tortilla is filled with sweet, spicy chicken simmered in salsa, and rolled with a cucumber, honey, and pepper mayonnaise. Cubes of chicken wrapped in bacon and coated with brown sugar, chili powder, and cumin? Great finger food for that "bring a dish" party.

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Alright, don’t linger, let’s task this sweet and smokey chicken wraps menu with 14 elements which are undoubtedly easy to find, and we have to process them at the very least through 9 actions. You should devote a while on this, so the resulting food could be perfect.

Ingredients for Sweet and smokey chicken wraps:

1. Require 250 g diced chicken breast
2. Make ready 2 for small red onions
3. Prepare 100 g of spinach
4. Make ready 5-6 for small sweet peppers
5. Need half of cucumber
6. You need 4 of large multiseed tortilla wraps
7. Provide 80 g for cheddar cheese
8. Require 150 g - greek style yoghurt
9. Give 2 tbsp - honey
10. Give 2 tbsp - tomato puree
11. Make ready for olive oil
12. Need 1/2 for black pepper
13. Get 2 tbsp for smoked paprika
14. Require of Salt

Great finger food for that "bring a dish" party. Nothing beats sticky sweet and savory little smokies wrapped in bacon with brown sugar. Make this easy appetizer for your next party! Seasoned tenders wrapped in smokey bacon, coated with brown sugar chili powder.

Sweet and smokey chicken wraps steps:

1. In a small bowl mix chopped or coarsely grated cucumber, Greek style yoghurt, 1 tbsp olive oil, black pepper and pinch of salt. Cover and refrigerate.
2. Add the diced chicken to a bowl with the smoked paprika, drizzle of olive oil and a pinch of salt, give everything a good mix up so that the chicken is fully coated.
3. Preheat the oven to 200 C.
4. Peel and finely slice the onion, cut peppers into small rings. Next heat a pan with a drizzle of olive oil over a medium heat, once hot add the onions and peppers with pinch of salt and cook for 10 mins or until softened.
5. Once the onion has softened, remove it from the pan and add the chicken. Cook for few minutes or until is cooked through. Return veg to the pan with chicken. In a small bowl mix tomato puree and honey then add it to the pan. Cook for few more minutes.
6. Meanwhile add the tortillas to a baking tray and put it in the oven for 4-5 mins until warmed through.
7. Heat a separate large wide based pan over a medium heat, once hot add the spinach and stir for 30 sec - 1 min or until it's beginning to wilt, then remove from the heat.
8. Grate the cheddar.
9. Serve the warm tortilla topped with yoghurt mix, wilted spinach, sweet and smokey chicken and grated cheese. Enjoy!

I wasn't sure how I was gonna like it seeing that the chicken and bacon was tossed in brown sugar and chili powder and I don't really like sweet tasting meat too much. The sweet-smokey result of this chicken is just the best, and it is so darn juicy. It goes fantastic accompanied with Mexican Style Grilled Corn, which is also a recipe in the book. There's nothing like the smell of the BBQ going when you have a cold beer in your hand and the warm sun at your back. These Chinese Chicken Salad Wraps are sponosred by Flatout.

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