Bok Choy Wrappers

1 ½ cups Brown rice, long-grain, regular, dry

1 ¾ cups Fresh bok choy, sliced ¼”

1 ¾ cups Canned pineapple tidbits, in 100% juice

3 cups Cooked chicken strips (12 oz)

¾ cup Sweet and sour sauce

1 tsp Low-sodium soy sauce

12 leaves Fresh romaine lettuce, outer leaves

Preparation Time: 15 minutes

Cooking Time: 1 hour 15 minutes

Makes 12 wraps (two wraps per serving)

1. Preheat oven to 350 °F.

2. Combine brown rice and 3 ½ cups water in a large pot and bring to a rolling boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Fluff with a fork. A rice cooker may be used with the same quantity of brown rice and water.

3. In a medium bowl, combine brown rice, bok choy, pineapple, chicken, sweet and sour sauce, and soy sauce.

4. Transfer mixture to an 8” x 8” nonstick baking pan coated with nonstick cooking spray. Bake at 350 °F for 30 minutes. Cook to an internal temperature of 165 °F or higher for at least 15 seconds (use a food thermometer to check the internal temperature).

5. Place two lettuce leaves on a plate. Top each with ¾ cup filling. Optional: garnish with diced red peppers. Fold sides of lettuce in toward center; roll up like burrito. Place seam side down. Serve warm.

Note: Serving size may be too large for younger children and they may not be able to easily assemble the wrap. Filling may also be served over a bed of romaine lettuce.

2 wraps provide 1 oz equivalent meat, ¾ cup vegetable, 1/8 cup fruit, and 1 ½ oz equivalent grains.

1 wrap provides 1/2 oz equivalent meat, 3/8 cup vegetable, and ¾ oz equivalent grains.

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