Citrus Chicken Stir Fry Wraps

A portable rice wrap that will help keep you energized throughout the day. It’s packed with the essentials – energy enhancing carbohydrates, fibre and lean protein – so you can rest assured you’re receiving the nutrients necessary to keep you moving!

2 cups (500 mL) trimmed, cut into small pieces, broccoli (may use frozen)
1 lb (500g) boneless, skinless chicken breast, cut into strips
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) canola oil
6 green onions, cut into 1-inch (2.5 cm) pieces
2 cloves garlic, minced
1/4 cup (50 mL) hoisin sauce
1/4 cup (50 mL) water
1 orange, peeled and cut into segments
1 cup (250 mL) cooked, U.S. long grain brown rice
4 10-inch (25 cm) flax seed whole grain wraps
8 sprigs, fresh cilantro

In a small glass bowl, microwave broccoli until tender crisp, about 3 minutes. (If using frozen, thaw by placing broccoli in a colander and running it under hot tap water for about 30 seconds). Drain.

In a small bowl, toss chicken with cornstarch until coated. In a large skillet, heat oil over medium-high heat. Brown chicken on all sides, about 3 minutes. Transfer to a plate. In the same skillet, add green onion, garlic, hoisin, water, oranges and broccoli. Cook until onions soften and sauce thickens slightly, about 2 minutes. Add chicken back to skillet and remove from heat.

To assemble: divide rice over the middle third of each wrap. Arrange chicken mixture over top and place cilantro over each. Fold in sides and roll to enclose the filling. Can be served warm, room temperature or cold.

Makes 4 servings.

PER SERVING: about 430 cal, 34 g pro, 9 g total fat (1 g sat fat), 49 g carb, 6 g fibre, 65 mg chol, 520 mg sodium. %RDI: iron 15%, calcium 6%, vit A 20%, vit C 70%

Recipe and image courtesy of the USA Rice Federation. For more recipe ideas, visit

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