Ingredients
- 6 flour tortillas
- 300 gr rice (cooked white)
- 270 gr cabbage (shredded)
- 270 gr chicken breasts
- 240 ml sour cream
- 190 gr carrots (julienned)
- 150 gr crunchy peanut butter
- 120 ml water
- 80 ml milk
- 65 gr pepper fine (red chopped)
- 30 gr green onion (julienned)
- 28 gr crunchy peanut butter
- 20 gr flaked coconut
- 16 ml vegetable oil
- 16 ml sesame oil
- 6 gr curry powder
- 5 ml sesame oil
- 2 gr ginger root (fresh minced)
1. In small bowl, combine all sauce ingredients. Cover; refrigerate until serving time.
2. In 25 cm 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 litre 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.