Thai Chicken Wraps

1. 1. In small bowl, combine all sauce ingredients.
2. Cover; refrigerate until serving time.
3. 2. In 10 inch skillet, heat oil until sizzling; stir in chicken and ginger.
4. Cook over medium-high heat until chicken is no longer pink (7 to 9 minutes).
5. Add cabbage, carrots, red pepper and onion; continue cooking until vegetables are crisply tender (5 to 7 minutes).
6. 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).
7. Remove from heat.
8. Add rice; mix well.
9. 4. At serving time, place 1 cup filling in center of each warm tortilla.
10. Foldi two opposite edges of tortilla toward center of filling.
11. Roll up open end of tortilla toward opposite edge.
12. Place, seam-side down, on microwave-safe plate.
13. 5. Microwave two sandwiches on high, turning or rearranging after half the time, until heated through (1 to 2 minutes).
14. Repeat with remaining sandwiches.
15. Serve wrap immediately with sauce.
16. Makes 6 sandwiches.
17. Each sandwich: 730 cal; 38g fat).
18. Source: Taste of Summer by Land 'O Lakes.