Coconut Thai Curry Wrap

Debbie Martell October 30, 2009

Ingredients

• 4 whole wheat tortillas
• 1/2 cup lite coconut milk
• 2 tbsp Thai green curry paste
• 2 tbsp chopped cilantro
• 1 1/4 cups cooked, shredded chicken
• 1/4 cup shredded carrots
• 2 tbsp sliced green onions
• 2 tbsp chopped roasted peanuts
• 1 cup shredded lettuce

Preparation

1. In a medium bowl, whisk together 1/2 cup of lite coconut milk and 2 tablespoons of Thai green curry paste until smooth.
2. Stir in 1 1/4 cups of shredded chicken, 2 tablespoons of chopped cilantro, 1/4 cup of shredded carrots, 2 tablespoons of sliced green onions, and 2 tablespoons of chopped roasted peanuts.
3. Place 1/4 of the chicken mixture in the center of each tortilla.
4. Top with shredded lettuce and roll tortillas burrito-style.
5. Slice in half and serve.

Tags: Cooking, Recipes, Food, Lunch

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