Thai Chicken Wraps recipe

Features for "Thai Chicken Wraps"

Served as main course. Non-vegetarian dish.

Ingredients for "Thai Chicken Wraps"   (Click here for measurement conversion)

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 inch 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)

Method for "Thai Chicken Wraps"

In small bowl, combine all sauce ingredients. Cover; refrigerate until serving time. 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). 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. 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. 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.

Comments

Serves: 6
Yields: 6 sandwiches

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