Asian Chicken Wraps

Name: Asian Chicken Wraps
Prep time: 45 min
Total time: 45 min
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 Count); 1/4 cup sliced green onions (4 medium)

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Prep Time: 45 minutes

Total: 45 minutes

Servings: 8

Author : Betty Crocker Kitchens

asian chicken wraps

Ingredients

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2 1/4 cups hot water1 box Chicken Helper™ chicken fried rice3 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 strips1 tablespoon vegetable oil2 eggs1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)1/4 cup sliced green onions (4 medium)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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