Thai Chicken Wraps

* Exported from MasterCook II *

Thai Chicken Wraps

Recipe By : Taste of Summer
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--DIPPING SAUCE--
1 cup sour cream
1/3 cup milk
2 tablespoons crunchy peanut butter
1 teaspoon sesame oil
--CHICKEN FILLING--
1 tablespoon vegetable oil
1 pound chicken breasts--
boneless, skinless -- 1" pieces
1 teaspoon fresh ginger root -- minced
3 cups cabbage -- shredded
1 1/2 cups carrots -- julienned
1/2 cup red pepper -- chopped fine
1/4 cup green onion -- julienned
2/3 cup crunchy peanut butter
1/2 cup water
1/4 cup flaked coconut
1 tablespoon curry powder
1 tablespoon sesame oil
2 1/2 cups cooked white rice
6 flour tortillas (10 inch)

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 for dipping.
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 2/3 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!

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