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Ingredientes
- 1 c. Lowfat sour cream
- 1/3 c. Lowfat milk
- 2 Tbsp. Crunchy peanut butter
- 1 tsp Sesame oil
- 1 Tbsp. Vegetable oil
- 1 lb Chicken breasts, boneless, skinless, 1" pcs
- 1 tsp Fresh ginger root, chopped
- 3 c. Cabbage, shredded
- 1Â 1/2 c. Carrots, julienned
- 1/2 c. Red pepper, minced fine
- 1/4 c. Green onion, julienned
- 2/3 c. Crunchy peanut butter
- 1/2 c. Water
- 1/4 c. Flaked coconut
- 1 Tbsp. Curry pwdr
- 1 Tbsp. Sesame oil
- 2Â 1/2 c. Cooked white rice
- 6 x Flour tortillas (10 inch)
Direcciones
- 1. In small bowl, combine all sauce ingredients. Cover; chill till serving time.
- 2. In 10 inch skillet, heat oil till sizzling; stir in chicken and ginger. Cook over medium-high heat till chicken is no longer pink (7 to 9 min). Add in cabbage, carrots, red pepper and onion; continue cooking till vegetables are crisply tender (5 to 7 min).
- 3. Meanwhile, in 1 qt saucepan, combine peanut butter, water, coconut, curry pwdr and oil. Cook over medium-high heat till mix is heated through (5 to 7 min). Remove from heat. Add in rice; mix well.
- 4. At serving time, place 1 c. filling in center of each hot 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 possibly rearranging after half the time, till heated through (1 to 2 min). Repeat with remaining sandwiches. Serve wrap immediately with sauce.
- Makes 6 sandwiches. Each sandwich: 730 cal;
- Lakes. Lynn's notes: Made this 7-10-97. The recipe didn't say what to do with the peanut butter/coconut/rice mix, so I mixed it in with the vegetable/chicken mix. I made the filling and sauce early in the day and assembled the wraps at dinnertime. I felt which 2/3 c. of peanut butter was a bit much in the filling. Half of which would have been better. This was a delicious recipe but could have used a couple of diced warm peppers in it. This was not a quick recipe, but it was a good one!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 6 servings | |
| Calories 549 | |
| Calories from Fat 315 | 57% |
| Total Fat 36.46g | 46% |
| Saturated Fat 10.56g | 42% |
| Trans Fat 0.13g | |
| Cholesterol 59mg | 20% |
| Sodium 265mg | 11% |
| Potassium 627mg | 18% |
| Total Carbs 34.67g | 9% |
| Dietary Fiber 4.5g | 15% |
| Sugars 7.2g | 5% |
| Protein 24.08g | 39% |
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