*  Exported from  MasterCook II  *
                             Thai Chicken Wraps
 Recipe By     : Taste of Summer
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chicken                          Sandwiches
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         --DIPPING SAUCE--
    1      cup           sour cream
      1/3  cup           milk
    2      tablespoons   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      cups          cabbage -- shredded
    1 1/2  cups          carrots -- julienned
      1/2  cup           red pepper -- chopped fine
      1/4  cup           green onion -- julienned
      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                    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 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 for dipping. 
 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 7-10-97. 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 diced hot peppers in it. This was not a quick recipe, but it was a 
 good one!
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