Thai Chicken Wraps
1 cup sour cream (regular, light or no-fat)
1/3 cup milk
2 tablespoons crunchy peanut butter
1 teaspoon sesame oil
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped fresh gingerroot
3 cups shredded cabbage
1-1/2 cups carrots, cut into julienne strips
1/2 cup finely chopped red pepper
1/4 cup green onion, cut into julienne strips
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 (10-inch) flour tortillas
In small bowl combine all sauce ingredients. Cover; refrigerate until serving
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.