Sweet and Sour Chicken Wraps

By carvalhohm2

Ingredients

• 1 box Chicken Helper™ sweet & sour chicken
• 2 cups water for rice
• 1 lb boneless skinless chicken breasts
• 2 tablespoons vegetable oil
• 1 1/4 cups hot water (for sauce)
• 6 multigrain or whole wheat wraps or tortillas (10 to 12 inch), heated as directed on package
• 3 cups fresh baby spinach leaves
• 1/2 bag (10-oz size) frozen shelled edamame (1 cup), cooked as directed on bag
• 1/2 medium red bell pepper, cut into thin bite-size strips

Details

Servings 6
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Pour rice (from Chicken Helper box) into 2-quart saucepan. Add 2 cups water. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.

2 Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating (from Chicken Helper box); toss to coat.

3 In 10-inch nonstick skillet, heat oil over medium-high heat; rotate skillet until oil covers bottom. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides.

4 Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Heat to boiling; reduce heat. Simmer uncovered about 3 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.

5 To assemble wraps, spread about 1/2 cup cooked rice down center of each wrap. Top with spinach, chicken mixture, edamame and bell pepper strips. Fold in sides of wraps; roll up. Secure with toothpick or wrap in plastic wrap or foil to hold together.

Serves 6

Serving Size: 1 Wrap Calories530 ( Calories from Fat100), Total Fat11g (Saturated Fat2g, Trans Fat0g ), Cholesterol45mg Sodium660mg Total Carbohydrate79g (Dietary Fiber6g Sugars0g ), Protein28g