Sweet and sour chicken wrap
Ingredients:
1 one bottle sweet & sour chicken
2 cups water for rice 1lb boneless skinless chicken breasts
2 tablespoons vegetable oil
1 1/4 cups hot water (for sauce)
6 multigrain or whole wheat wraps or tortillas, heated as directed on package
3 cups fresh baby spinach leaves
1/2 bag frozen shelled edamame (1 cup), cooked as directed on bag
1/2 medium red bell pepper, cut into thin bite-size strips
Method:
1. Pour rice 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 pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating
3. In 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. 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
