Courtesy of Peppers, a hot sauce haven in Rehoboth, DE 

2 cups soft jasmine rice, prepared
1 - 15 ounce can red beans, rinsed and drained
1 teaspoon salt
5 chicken breast cutlets, thinly sliced
1 tablespoon vegetable oil
3 tablespoons A Taste Of Thai Sweet Red Chili Sauce
3 tablespoons A Taste Of Thai Garlic Chili Pepper Sauce
2 tablespoons sesame seeds
6 - 10 inch flour tortillas
1 pound prepared hummus
1 bunch scallions, chopped
4 cups fresh spinach, washed and trimmed

In a bowl, stir together soft jasmine rice and beans.  Set aside, keeping warm.  Spinkle chicken evenly with salt.  In large skillet, add vegetable oil and heat over medium high heat.  Brown chicken on both sides. Add A Taste Of Thai Sweet Red Chili Sauce, A Taste Of Thai Garlic Chili Pepper Sauce and sesame seeds.  Cook until chicken is cooked through, about 1 minute.  Remove from heat.  When chicken has cooled enough to handle, remove from pan.  Chop into small bite size pieces.  Place tortillas, one at a time, in microwave and warm for about 10 seconds each.  Spread each tortilla with a thin even layer of hummus, about 3 tablespoons.  Top with 3/4 cup rice/bean mixture and 1/4 cup of chicken mixture, spreading evenly on tortilla.  Top with spinach and scallions.  Roll up as directed on tortilla package.  Serve.