CHICKEN AND RICE WRAPS RECIPES

Steps:

• Spray large skillet with nonstick cooking spray.
• Add chicken, cook over medium-high heat 10-12 minutes till lightly browned on both sides Add water, rice and contents of seasoning packet, bring to a boil.
• Cover and reduce heat, simmer 10 minutes until chicken is no longer pink in the center and water is absorbed.
• Stir in salad dressing.
• Spoon rice mixture evenly down the center of each tortilla; top with lettuce.
• Fold in both sides of tortilla; roll up tortilla tightly from the bottom, keeping filling firmly packed.
• Slice each wrap diagonally in half.

Steps:

• Cook the rice according to package directions until al dente.
• Meanwhile, rinse the snow peas. Cook the broccoli in boiling water for 5 minutes. Add the snow peas for 30 seconds and then drain.
• Peel the carrot. Rinse the bell pepper, cut in half and remove the seeds. Rinse the cabbage. Cut everything into cubes. Rinse the zucchini, quarter lengthwise and cut into slices.
• Heat some butter and peanut oil in a pan. Sauté the carrot for 3 minutes over medium heat. Add the cabbage for a further 2 minutes. Next add the zucchini and bell pepper and sauté for another 2 minutes. Shower with sugar and let it caramelize. Deglaze with soy sauce and vinegar. Season the broccoli and snow peas with salt and pepper.
• Heat the tortillas to package instructions. Heat some sesame oil in a pan. Fry the rice over medium heat for 2-3 minutes. Spread on a tortilla and distribute the vegetables. Serve rolled up and on plates.