• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Spicy Thai Rice and Chicken Wraps Dated 1962 Recipe

  • 6servings
  • 20minutes

Add to MenuAdd to Calendar

Source: www.grouprecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, H, C, D, E
MineralsFluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 plain flour tortillas

  2. 2 tablespoons vegetable oil

  3. 2 teaspoons minced garlic

  4. 1/2 cup sweet red pepper diced

  5. 1/2 teaspoon red pepper flakes

  6. 2 cups rice

  7. 4 cups chicken stock

  8. 6 cups fresh spinach leaves

  9. 1/4 cup chopped fresh cilantro or parsley

  10. 1/2 cup lime juice

  11. 2-1/2 tablespoons chunky peanut butter

  12. 1/3 cup coconut milk

  13. 10 ounces grilled chicken breast finely sliced

Instructions Jump to Ingredients ↑

  1. Heat oil in large pan and sauté garlic, red pepper and red pepper flakes for 2 minutes.

  2. Add rice and stir until the rice is well coated then add chicken stock and bring to a boil.

  3. Stir then reduce heat and cover then allow to simmer 20 minutes until rice is cooked.

  4. Meanwhile mix cilantro, lime juice, peanut butter and coconut milk.

  5. Place the grilled and sliced chicken in the peanut butter sauce mixture and keep warm.

  6. Warm the tortilla shells slightly then cover surface of each shell with spinach leaves.

  7. Spread filling evenly over the spinach then roll tortilla shell up tightly and cut in half.

  8. Secure rolls with toothpicks and serve.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback