Thai Chicken Wraps |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| SAUCE: 1 cup sour cream (regular, light or no-fat) | 1/3 cup milk | 2 tablespoons crunchy peanut butter |
| 1 teaspoon sesame oil | CHICKEN FILLING: 1 tablesoon 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 stips | 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 |
| 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 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). |
| 3 | 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. |
| 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, seam-side down, on microwave-safe 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. |