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November 2018

Chicken Kitchen Recipes

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Thai Chicken Wraps Recipe

Thai Chicken Wraps recipe and other chicken kitchen recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Thai Chicken Wraps recipe  PDF



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 mi ture is heated through (5 to 7 minutes). Remove from heat. Add rice mi 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 mi ture, so I mi ed it in with the vegetable/chicken mi ture. 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

Thai Chicken Wraps recipe and other chicken kitchen recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
743 people have voted
Last Reviewed on 2018-11-14



Wednesday, Nov 14 2018 Download & Print Thai Chicken Wraps recipe  PDF   Chicken Kitchen recipes RSS   New

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