Recipe - Thai Chicken Wraps

SAUCE
1 cup Sour cream
1/3 cup Milk
2 tablespoon 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 cup Cabbage; shredded
1 One half cup Carrots; julienned
One half cup Red pepper; chopped fine
One fourth cup Green onion; julienned
2/3 cup Crunchy peanut butter
One half cup Water
One fourth cup Flaked coconut
1 tablespoon Curry powder
1 tablespoon Sesame oil
2 One half cup 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 mediumhigh 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 mediumhigh 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, seamside down, on microwavesafe 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 71097. 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 minced 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@prodigy.com (MRS LYNN P THOMAS) on Jul 18, 1997