How to make it

  • Heat oil in large pan and sauté garlic, red pepper and red pepper flakes for 2 minutes.
  • Add rice and stir until the rice is well coated then add chicken stock and bring to a boil.
  • Stir then reduce heat and cover then allow to simmer 20 minutes until rice is cooked.
  • Meanwhile mix cilantro, lime juice, peanut butter and coconut milk.
  • Place the grilled and sliced chicken in the peanut butter sauce mixture and keep warm.
  • Warm the tortilla shells slightly then cover surface of each shell with spinach leaves.
  • Spread filling evenly over the spinach then roll tortilla shell up tightly and cut in half.
  • Secure rolls with toothpicks and serve.

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