Thai Chicken Wraps
Yield
6 ServingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 | cup |
sour cream
|
|
| ⅓ | cup |
milk
|
|
| 2 | tablespoons |
peanut butter
crunchy |
|
| 1 | teaspoon |
sesame oil
|
|
| Chicken filling | |||
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
chicken breasts
boneless, skinless, 1" pieces |
|
| 1 | teaspoon |
ginger root
fresh |
|
| 3 | cups |
cabbage
shredded |
|
| 1 ½ | cups |
carrots
julienned |
|
| ½ | cup |
sweet red bell peppers
finely chopped |
|
| ¼ | cup |
scallions, spring or green onions
julienned |
|
| ⅔ | cup |
peanut butter
crunchy |
|
| ½ | cup |
water
|
|
| ¼ | cup |
coconut
flaked |
*
|
| 1 | tablespoon |
curry powder
|
|
| 1 | tablespoon |
sesame oil
|
|
| 2 ½ | cups |
rice
white |
|
| 6 | each |
flour tortillas (10-inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 237 | ml |
sour cream
|
|
| 79 | ml |
milk
|
|
| 3E+1 | ml |
peanut butter
crunchy |
|
| 5 | ml |
sesame oil
|
|
| Chicken filling | |||
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
chicken breasts
boneless, skinless, 1" pieces |
|
| 5 | ml |
ginger root
fresh |
|
| 7.1E+2 | ml |
cabbage
shredded |
|
| 355 | ml |
carrots
julienned |
|
| 118 | ml |
sweet red bell peppers
finely chopped |
|
| 59 | ml |
scallions, spring or green onions
julienned |
|
| 158 | ml |
peanut butter
crunchy |
|
| 118 | ml |
water
|
|
| 59 | ml |
coconut
flaked |
*
|
| 15 | ml |
curry powder
|
|
| 15 | ml |
sesame oil
|
|
| 591 | ml |
rice
white |
|
| 6 | each |
flour tortillas (10-inch)
|
*
|
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.
