INGREDIENTS

INSTRUCTIONS

SAUCE
CHICKEN FILLING
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. 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!
Recipe by: Taste of Summer Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jul 18, 1997

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