Ingredients
- 6 flour tortillas
- 2 1/2 cups rice (cooked white)
- 3 cups cabbage (shredded)
- 1 pound chicken breasts
- 1 cup sour cream
- 1 1/2 cups carrots (julienned)
- 5/8 cup crunchy peanut butter
- 1/2 cup water
- 3/8 cup milk
- 1/2 cup pepper fine (red chopped)
- 1/4 cup green onion (julienned)
- 2 tablespoons crunchy peanut butter
- 1/4 cup flaked coconut
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon curry powder
- 1 teaspoon sesame oil
- 1 teaspoon ginger root (fresh minced)
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.