Peking Chicken Wraps

• 12 cup instant brown rice, uncooked
• 2 teaspoons dark sesame oil
• 4 green onions, sliced
• 14 lb snow peas, trimmed and jullianed
• 2 cups cabbage, finely shredded
• 1 cup carrot, shredded
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons gingerroot, grated
• 6 whole wheat tortillas (10- to 12-inch diameter)
• 6 tablespoons hoisin sauce
• 2 cups cooked chicken breasts, shredded

1. Cook rice according to package directions; set aside.
2. Meanwhile, in medium nonstick skillet, heat oil over medium-high heat.
3. Add green onions and snowpeas; cook and stir 1 minute or until wilted.
4. Stir green onions and snow peas into cooked rice.
5. In medium bowl, stir together cabbage, carrot, rice vinegar and gingerroot.
6. To assemble wraps, lay tortillas on work surface.
7. Spread each with 1 tablespoon hoisin sauce.
8. Place one-sixth of the chicken in a strip along the bottom of each tortilla, 1 inch from edge.
9. Divide rice and vegetable mixtures evenly over chicken.
10. Fold over bottom edge of each tortilla to cover filling.
11. Fold sides in and continue to roll up tightly, burrito style.
12. Cut each in half crosswise with a serrated knife to serve.

brown rice, dark sesame oil, green onions, snow peas, cabbage, carrot, rice vinegar, gingerroot, whole wheat tortillas, hoisin sauce, chicken breasts

Taken from www.food.com/recipe/peking-chicken-wraps-362793 (may not work)