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1.Mix Together The Mayonnaise, Cucumber, 1 Tablespoon Of Honey, 1/2 Teaspoon Of Cayenne Pepper, And Black Pepper In A Bowl Until Smooth. Cover And Refrigerate Until Needed. 2.Heat The Olive Oil In A Skillet On Medium-High Heat, And Cook And Stir The Chicken Breast Strips Until They Are Beginning To Turn Golden And Are No Longer Pink In The Middle, About 8 Minutes. Stir In The Salsa, 1 Tablespoon Of Honey, And 1/2 Teaspoon Of Cayenne Pepper. Reduce The Heat To Medium-Low And Simmer, Stirring Occasionally, Until The Flavors Have Blended, About 5 Minutes. 3.Stack The Tortillas, 4 At A Time, In A Microwave Oven And Heat Until Warm And Pliable, 20 To 30 Seconds Per Batch. 4.Spread Each Tortilla With 1 Tablespoon Of The Mayonnaise-Cucumber Mixture, Top With A Layer Of Baby Spinach Leaves, And Arrange About 1/2 Cup Of Chicken Mixture On The Spinach Leaves. 5.Fold The Bottom Of Each Tortilla Up About 2 Inches, And Start Rolling The Burrito From The Right Side. When The Burrito Is Half-Rolled, Fold The Top Of The Tortilla Down, Enclosing The Filling, And Continue Rolling To Make A Tight, Compact Cylinder.
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