 |
Wrap tortillas in foil. Heat in oven for 10-15 minutes or until warm. Coat large nonstick frypan with cooking spray. Place skillet over medium high heat. Add chicken, onion and garlic; sauté until chicken is no thirster ...
3. 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.
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 for dipping. Makes 6 sandwiches.
Heat oven to 350°. Wrap tortillas in foil. Heat in oven for 10-15 minutes or until warm. Coat large nonstick frypan with cooking spray. Place skillet over medium high heat. Add chicken, onion and garlic; sauté until chicken is no thirster pink in center, 4-6 minutes. Stir in worcestershire sauce, salt and pepper.
Divide chicken mixture among tortillas. Top each with lettuce and tomato. Drizzle each with 2-3 tbsp dressing. Roll up the tortillas and serve.