Thai Chicken Wraps

Directions

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.

Makes 6 sandwiches.