Thai chicken wraps

Yield: 6 Servings

Measure Ingredient
1 cup Sour cream
⅓ cup Milk
2 tablespoons Crunchy peanut butter
1 teaspoon Sesame oil
1 tablespoon Vegetable oil
1 pounds Chicken breasts; boneless, skinless, 1" pieces
1 teaspoon Fresh ginger root; minced
3 cups Cabbage; shredded
1½ cup Carrots; julienned
½ cup Red pepper; chopped fine
¼ cup Green onion; julienned
⅔ cup Crunchy peanut butter
½ cup Water
¼ cup Flaked coconut
1 tablespoon Curry powder
1 tablespoon Sesame oil
2½ cup Cooked white rice
6 Flour tortillas (10 inch)

SAUCE

CHICKEN FILLING

1. In small bowl, combine all sauce ingredients. Cover; refrigerate until serving time. 2. In 10 inch skillet, heat oil until sizzling; stir in chicken and ginger. Cook over medium-high heat until chicken is no longer pink (7 to 9 minutes). Add cabbage, carrots, red pepper and onion; continue cooking until vegetables are crisply tender (5 to 7 minutes). 3. Meanwhile, in 1 quart saucepan, combine peanut butter, water, coconut, curry powder and oil. Cook over medium-high heat until mixture is heated through (5 to 7 minutes). Remove from heat. Add rice; mix well. 4. At serving time, place 1 cup filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center of filling. Roll up open end of tortilla toward opposite edge. Place, seam-side down, on microwave-safe plate. 5. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches. Serve wrap immediately with sauce. Makes 6 sandwiches. Each sandwich: 730 cal; 38g fat). Typed by Lynn Thomas dcqp82a. Source: Taste of Summer by Land 'O Lakes. Lynn's notes: Made this 7-10-97. The recipe didn't say what to do with the peanut butter/coconut/rice mixture, so I mixed it in with the vegetable/chicken mixture. I made the filling and sauce early in the day and assembled the wraps at dinnertime. I felt that ⅔ c. of peanut butter was a bit much in the filling. Half of that would have been better. This was a delicious recipe but could have used a couple of diced hot peppers in it. This was not a quick recipe, but it was a good one! Recipe by: Taste of Summer Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Jul 18, 1997

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