Peking Chicken Wraps

By LaurenCocch16

Ingredients

• 1/2 cup uncooked brown rice
• 2 tsp dark sesame oil
• 4 green onions, sliced
• 1/4 lb snow peas, trimmed
• 1 cup finely shredded cabbage
• 1 cup shredded carrot
• 2 Tbsp unseasoned rice vinegar
• 2 tsp grated gingerroot
• 6 whole wheat tortillas (10-12" diameter)
• 6 Tbsp hoisin sauce
• 2 cup shredded cooked chicken breast

Details

Servings 6
Preparation time 30mins
Cooking time 65mins

Preparation

Step 1

1) Cook rice according to package directions, set aside.
2) In nonstick skillet, heat oil. Add green onions, cook & stir 1 minute or until wilted.
3) Stir onions into cooked rice.
4) Fill 2-qt saucepan half full with water; heat to boiling.
5) Add snow peas & cook 30 seconds. Drain & rinse with cold water until cool.
6) Pat dry and cut lengthwise into thin strips.
7) In medium bowl, stir together snow peas , cabbage, carrot, rice vinegar & gingerroot.
8) To assemble wraps, lay tortillas on work surface. Spread each with 1 Tbsp hoisin sauce. Place 1/6 of chicken in a strip along the bottom of each tortilla, 1 inch from edge.
9) Divide rice & vegetable mixtures evenly over chicken.
10) Fold over bottom edge of each tortilla to cover filling. Fold sides in & continue to roll up tightly, burrito style.
11) Cut each in half crosswise with a serrated knife to serve.