Thai Chicken Wraps

• 1 cup sour cream
• 13 cup milk
• 2 tablespoons peanut butter crunchy
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 1 pound chicken breasts boneless, skinless, 1" pieces
• 1 teaspoon ginger root fresh
• 3 cups cabbage shredded
• 1 1/2 cups carrots julienned
• 1/2 cup sweet red bell peppers finely chopped
• 1/4 cup scallions, spring or green onions julienned
• 23 cup peanut butter crunchy
• 1/2 cup water
• 1/4 cup coconut flaked
• 1 tablespoon curry powder
• 1 tablespoon sesame oil
• 2 1/2 cups rice white
• 6 each flour tortillas (10-inch)

1. In small bowl, combine all sauce ingredients.
2. Cover; refrigerate until serving time.
3. In 10 inch skillet, heat oil until sizzling; stir in chicken and ginger.
4. Cook over medium-high heat until chicken is no longer pink (7 to 9 minutes).
5. Add cabbage, carrots, red pepper and onion; continue cooking until vegetables are crisply tender (5 to 7 minutes).
6. Meanwhile, in 1 quart saucepan, combine peanut butter, water, coconut, curry powder and oil.
7. Cook over medium-high heat until mixture is heated through (5 to 7 minutes).
8. Remove from heat.
9. Add rice; mix well.
10. At serving time, place 1 cup filling in center of each warm tortilla.
11. Fold two opposite edges of tortilla toward center of filling.
12. Roll up open end of tortilla toward opposite edge.
13. Place, seam-side down, on microwave-safe plate.
14. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes).
15. Repeat with remaining sandwiches.
16. Serve wrap immediately with sauce.
17. Makes 6 sandwiches.

sour cream, milk, peanut butter, sesame oil, vegetable oil, chicken breasts, ginger root, cabbage, carrots, sweet red bell peppers, scallions, peanut butter, water, coconut flaked, curry powder, sesame oil, rice white, flour tortillas

Taken from recipeland.com/recipe/v/thai-chicken-wraps-33444 (may not work)