Recipe

Spicy Thai Rice And Chicken Wraps Dated 1962 Recipe


Spicy Thai Rice And Chicken Wraps Dated 1962 Recipe Chefmeow / All my dishes
11 months ago
SPICY THAI RICE AND CHICKEN WRAPS DATED 1962 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marcus Estate in Wylie, Texas in 1995.
Prep:10m Cook:20m Servings:6

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Ingredients
  • 6 plain flour tortillas
  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • 1/2 cup sweet red pepper diced
  • 1/2 teaspoon red pepper flakes
  • 2 cups rice
  • 4 cups chicken stock
  • 6 cups fresh spinach leaves
  • 1/4 cup chopped fresh cilantro or parsley
  • 1/2 cup lime juice
  • 2-1/2 tablespoons chunky peanut butter
  • 1/3 cup coconut milk
  • 10 ounces grilled chicken breast finely sliced

Directions
  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.

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