Enjoy these wraps warm from the oven or keep in the fridge and wrap them to go for a tasty change from a regular sandwich.

Thai Chicken Wrap

4 9" (23 cm), Western Family tortillas
5 mL Western Family canola oil 1 tsp
2 boneless, skinless chicken breast halves, cut into thin strips
250 mL each bean sprouts, halved snow peas 1 cup
and sliced red bell pepper
125 mL Western Family Thai cooking sauce ½ cup
250 mL hot cooked Western Family brown rice 1 cup
175 mL grated carrots ¾ cup

1. Warm tortillas by wrapping in a damp, clean kitchen towel and placing in a 250F (120C) oven for 10 minutes.

2. Meanwhile, heat oil in large non-stick wok or skillet over medium heat. Add chicken and cook until lightly browned and no longer pink.

3. Add sprouts, peas and peppers. Cook for 2 more minutes.

4. Add Thai sauce. Cook until sauce is bubbly. Remove from heat.

5. To assemble wraps, place a warm tortilla on a plate. Spoon of the rice in the centre followed with of the carrots and then of the hot vegetable/chicken mixture. Fold tortilla. Repeat with remaining tortillas.

Makes 4 servings.

Nutritional analysis per serving:
Calories 368 Protein 21 g Fat 6.1 g Carbohydrate 56 g Fibre 4.5 g