Chicken Wraps with Curry & Coconut 

Recipe Courtesy of Portland Firefighter Tommy Schroeder, Station 19

Ingredients:

• 1/2 Cup(s) Coconut Milk Regular Or Light
• 1 Tablespoon(s) Thai Green Curry Paste 
• 2 Tablespoon(s) Chopped Cilantro 
• 1 1/4 Cup(s) Cooked Chicken Shredded
• 1/4 Cup(s) Shredded Carrot(s) 
• 2 Tablespoon(s) Thinly Sliced Green Onion(s) 
• 2 Tablespoon(s) Roasted Peanuts Chopped, (optional)
• 4 (8-inch) Whole Wheat Tortilla(s) 
• 1 Cup(s) Green Lettuce Leaves Shredded

Preparation:

1. In a medium bowl, whisk together coconut milk and curry paste until smooth.
2. Stir in cilantro, chicken, carrots, green onions and peanuts and toss to coat.
3. Arrange tortillas in a single layer on a flat surface.

Nutrition Facts:

• Calories 560
• Total Fat 22 g
• Saturated Fat N/A
• Sodium 670 mg
• Total Carbohydrates 55 g
• Fiber 3 g
• Protein 31 g

  Portland Fire & Rescue 

  We Respond: Always Ready, Always There

  January 6, 2012 

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