Served as main course. Non-vegetarian dish.

Thai

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 inch 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)

In small bowl, combine all sauce ingredients. Cover; refrigerate until serving time. 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). 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. 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. 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.

Serves: 6

Yields: 6 sandwiches

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