>From the Pillsbury website...
Thai-Style Mexican Chicken Wraps
35 Min Total Time:
35 Min Makes:
1 3/4 lb boneless skinless chicken breasts
1tablespoon peanut oil
1package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1/2cup bottled peanut sauce
1teaspoon red curry paste
2tablespoons fresh lime juice
2tablespoons Domino® or C&H® Granulated Sugar
1package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
1/2cup sour cream
2cups shredded Monterey Jack cheese (8 oz)
2 2/3cups finely shredded lettuce
1/2cup very thinly sliced red onion
Decorative toothpicks, if desired
Cut chicken into small bite-size pieces. In 12-inch nonstick skillet, heat oil
over medium-high heat until hot. Add chicken; sprinkle with taco seasoning mix.
Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in
center. Remove from heat; cover to keep warm.
Meanwhile, in small microwavable bowl, mix peanut sauce, red curry paste, lime
juice and sugar. Microwave uncovered on High 30 to 40 seconds or until warm.
Stir thoroughly until all of the curry paste is dissolved.
Heat tortillas by placing one at a time in 10-inch nonstick skillet or on hot
nonstick griddle on medium-high heat 3 to 5 seconds, turning once.
To assemble each wrap, spoon about 1/2 cup chicken mixture down center of 1
tortilla. Top with sour cream, cheese, lettuce and onion. Drizzle with generous
1 tablespoon curry-peanut sauce. Fold 2 sides of tortilla to the middle; secure
with toothpick. Serve warm.
~~~***Rhonda G in Missouri***~~~
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