Thai chicken coconut wraps



  • 1 small jar sour cream
  • 40 ml milk
  • 2 tablespoons peanut butter
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil

Chicken filling

  • 6 Amaizin tortilla wraps
  • 1 can (200ml ) Amaizin coconut milk
  • 3 cm finely cut gingerroot
  • 250 g grated carrot
  • 250 g chinese cabbage cut in stripes
  • 1 onion
  • 1 deseeded chilli pepper
  • 6 tablespoons peanut butter
  • 1 tablespoon sesame oil
  • 1 tablespoon curry powder
  • 200 g cooked white rice

Mix the Ingredients for the sauce in a small bowl. Cover and put in the fridge. Stirfry the chicken with the ginger in the oil. Add the cabbage, carrot, chilli pepper and onion. Fry appr. 8 minutes. Mix in  a pan the peanutbutter, coconutmilk, curry powder and sesame oil. Heat and add the cooked rice and chicken mix. Put the mix on the wraps, fold them double and roll them up.
Make them warm in a preheated oven and serve directly with the sauce separately.