Mix together the mayonnaise, cucumber, honey (1), cayenne pepper (1) and black pepper in a bowl until smooth. Coven the leave in fridge until needed.
Heat the olive oil on pan over medium heat, and stir fry chicken strips until they are beginning to turn golden brown and are cooked through usually for about 7 -8 minutes depending on size of strips.
Stir in salsa, honey(2) and cayenne pepper(2). Reduce the heat to medium-low and simmer, stirring occasionally for about five minutes.
Put tortillas onto plate and warm in microwave for about 30 seconds.
Spread each tortilla with 1 tablespoon of the mayonnaise and cucumber mixture, top with a layer of baby spinach or rocket leaves; place some of the chicken mixture on to the leaves.
Fold the bottom of each tortilla up about 2 inches, and start rolling the tortilla from the right side. When the tortilla is half rolled, fold the top down, enclosing the filing, and continue to make a tight compact cylinder.