Asian Chicken Wraps

• 13 cup orange juice
• 1 tablespoon sugar
• 1 tablespoon rice wine vinegar
• 14 teaspoon sesame oil
• 14 teaspoon crushed red pepper flakes
• 12 cup uncooked instant brown rice
• 8 ounces lean ground beef
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 medium red pepper, cut into strips
• 6 scallions, thinly sliced
• 2 tablespoons hoisin sauce
• 8 lettuce leaves
• radish sprouts

1. Sauce: Whisk ingredients, set aside.
2. Wraps: Make instant Brown Rice as package directs, omitting butter.
3. Cook beef, garlic and ginger in large nonstick skillet over medium high heat for 3 minutes.
4. Add red pepper strips, cook minute more until heated.
5. Remove from heat stir in scallions and hoisin sauce.
6. Divide rice then beef mixture among the lettuce leaves, Top with radish sprouts, drizzle sauce on top.

orange juice, sugar, rice wine vinegar, sesame oil, red pepper, brown rice, lean ground beef, garlic, ginger, red pepper, scallions, hoisin sauce, sprouts

Taken from www.food.com/recipe/asian-chicken-wraps-241727 (may not work)