Sweet and Sour Chicken Wraps

Ingredients

• 1 box cooking fat sweet sour
• 2 cups water for rice
• 1 lb chicken breast boneless skinless
• 2 tablespoons vegetable oil 
• 1.3 cups water hot (for sauce)
• 6 12-inch tortillas whole wheat (10 to )
• 3 cups baby spinach fresh
• 1 cup edamame frozen organic shelled cooked cascadian farm® (10-oz size)
• 0.5 medium bell pepper red cut into thin bite-size strips

Equipment

• bowl
• frying pan
• sauce pan
• plastic wrap
• toothpicks
• aluminum foil

Directions

1. Pour rice (from Chicken Helper box) into 2-quart saucepan.
2. Add 2 cups water.
3. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.
4. Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary.
5. Place chicken in medium bowl.
6. Add seasoned coating (from Chicken Helper box); toss to coat.
7. 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.
8. Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box).
9. Heat to boiling; reduce heat. Simmer uncovered about 3 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
10. 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.