These Asian-inspired wraps feel at home in our fresh tortillas from south of the border.
Ingredients
4-6 Azteca® Flour Tortillas *
2 1/2 cups diced cooked chicken
1 1/2 cups sliced celery
1 (2 1/2 oz.) can sliced mushrooms
1 cup diced onion
I (13.75 oz.) can condensed chicken broth
1 (14 oz.) can bean sprouts, drained
3 tablespoons corn starch
1 (2 oz.) jar diced pimentos, drained
1/4 cup soy sauce
3 cups hot cooked rice
Directions
- Remove tortillas from refrigerator; set aside. In large (3 quart) saucepan heat celery, onion & broth to boiling; reduce heat.
- Simmer uncovered for 5 minutes or until celery & onions are tender.
- Mix together corn starch & soy sauce; stir into celery mixture.
- Heat, stirring constantly until thick & boiling.
- Stir in chicken, mushrooms, sprouts & pimentos, stirring until completely heated.
- Stir in cooked rice.
- To serve, divide mixture between tortillas.
- Wrap or roll up tortilla to enclose filling. Serve immediately.
- Makes 4-6 servings (depending on the size of the tortillas used).
