Asian Venison and Rice Wraps 10 mins prep time
20 mins cook time
serves 4
Ingredients 1 pkg  Knorr Sides Plus Vegetable Fried Rice  1 pkg  
30 mL  olive oil  2 tbsp  
5 mL  minced garlic  1 tsp  
5 mL  minced ginger  1 tsp  
500 g  bonless tender cut of venison, cut into 1/2-inch (1 cm) strips  1 lb  
10 mL  Bovril Liquid Beef Bouillon  2 tsp  
30 mL  chopped green onions  2 tbsp  
50 mL  hot water  ¼ cup  
250 mL  shredded napa cabbage (optional)  1 cup  
250 mL  shredded carrots  1 cup  
250 mL  sliced bell peppers  1 cup  
2 mL  hot chili sauce or red pepper flakes  ½ tsp  
20 mL  hoisin sauce  4 tsp  
4  large flour tortillas  4  

Directions Prepare Knorr Sides Plus Vegetable Fried Rice according to package directions; set aside.

Meanwhile, in a large skillet, heat oil over medium heat. Add ginger and garlic and sauté for 2 minutes. Add venison and sauté  until browned. Stir in Bovril Liquid beef  Bouillon and hot water. Sauté for 8 to 10 minutes or until venison is slightly pink inside. Add green onions, napa cabbage (if using), carrots, peppers and chili sauce; sauté for about 3 minutes or until veggies are tender. Remove from heat.

Spread 1 tsp (5 mL) hoisin sauce down the center of each tortilla. Top each tortilla with one-quarter of the Knorr Sides Plus Vegetable Fried Rice and one-quarter of the venison mixture. Fold the bottom of the tortilla up two inches (5 cm), then fold in both sides to enclose filling. Enjoy hot or cold!


Tips The easiest way to peel ginger is with a small spoon! Just run the tip of the spoon over the ginger and the skin will fall away with ease. Continue around the whole ginger piece until all the skin is gone and you are all set to grate, slice or mince!