Wasabiyaki Chicken Wraps

1 tablespoon olive oil
1 cup chopped onion
1 red bell pepper, chopped
2 small zucchini, sliced
1 cup diced cooked chicken or turkey
1/2 cup steamed rice
1/2 cup Soy Vay Wasabiyaki® Marinade
1/4 cup whipped cream cheese
2 tablespoons chopped fresh cilantro
4 ten-inch flour tortillas, heated
additional Soy Vay Wasabiyaki® Marinade, for dipping

Heat oil in large skillet over medium-high heat. Add onion, bell pepper and zucchini, cook, stirring, until crisp-tender. Stir in rice, chicken and Wasabiyaki®; reduce heat to low and simmer 2 to 3 minutes, or until sauce thickens. Remove from heat and stir in cilantro. Spread each tortilla with one tablespoon cream cheese. Spoon 3/4 cup chicken-rice mixture down middle of each; fold in ends and roll up. Serve immediately with Wasabiyaki® on the side for dipping. Makes 4 servings.

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