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) Cascadian Farm® organic frozen shelled edamame (1 cup), cooked as directed on bag
1/2
medium red bell pepper, cut into thin bite-size strips
Preparation
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.
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.
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.
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.
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.
