Chicken Cucumber Wraps

• 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

1. Preheat oven to 375u0b0. 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.

chicken strips, mayonnaise, teriyaki sauce, red pepper, flour tortillas, cucumber, red bell pepper

Taken from www.myrecipes.com/recipe/chicken-cucumber-wraps (may not work)