Cut the vegetables into julienne strips and slice the garlic into fine strips.
Cut the chicken breast crosswise into thin strips. Mix the basmati and wild rice together, keep warm. Heat the oil in a wok over a medium heat.
Gently sautÃ© the garlic for 1 minute until golden, increase the heat and stir-fry the vegetables until cooked but still firm.
Add the chicken and stir-fry until cooked, season with salt and pepper and sprinkle the coriander on top.
Gently warm both sides of the Deli Wraps in a dry frying pan and put them on a work surface.
Place a generous spoonful of rice over the wraps and top with the stir-fried chicken mixture.
Carefully fold one edge of each wrap over the filling then fold the two sides inwards and finish by rolling them up until completely closed.
Cut in half and serve immediately.
2 Mission Multigrain™ Deli Wraps
½ red pepper, deseeded
½ green pepper, deseeded
4 spring onions
1 clove garlic
1 x 170g skinless, boneless chicken breast
1 tbsp olive oil
A handful of coriander leaves
Salt and freshly ground black pepper
½ cup basmati rice, cooked according to directions on pack
¼ cup wild rice, cooked according to directions on pack