Asian Chicken Wraps Recipe

Ingredients

2 1/4

cups hot water

1

                        box Chicken Helper™ chicken fried rice

3

cups coleslaw blend (from 1-lb bag)

2

cups cubed (1/4 to 1/2 inch) deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1/2

medium red bell pepper, cut into thin strips

1

tablespoon vegetable oil

2

eggs

1

package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)

1/4

cup sliced green onions (4 medium)

Preparation

In 12-inch skillet, place hot water, seasoning mix and uncooked rice (from Chicken Helper box). Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer about 20 minutes, stirring once, until rice is tender and liquid is absorbed. If not absorbed, increase heat to medium, and cook uncovered 2 minutes longer.

Increase heat to medium. Stir in coleslaw blend, chicken and bell pepper. Push rice mixture to side of skillet. Heat 1 tablespoon oil in other side of skillet. Scramble eggs in oil until cooked; remove from heat. Stir eggs into rice mixture.

Heat tortillas as directed on package. Spoon about 3/4 cup rice mixture down center of each tortilla; sprinkle with green onions. Roll up.

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