Thai Curry Wraps

Ingredients

½ cup	Coconut milk, canned
3 Tbsp.	Basil, chopped
2 tsp.	Sugar
2 tsp.	Cornstarch
½ tsp.	Thai red curry paste or 1 tsp. curry powder
16 oz.	Chow Mein Stir Fry
6 oz.	Chicken or pork, cooked, cut into strips
6 ea.	Flour tortillas
1 ½ cups	Jasmine or basmati rice, cooked
¼ cup	Plum sauce

Directions

1. In small bowl, combine coconut milk, basil, sugar, cornstarch and curry.
2. In wok or non-stick skillet, bring sauce, vegetables and cooked chicken or pork to a simmer. Cook 8 minutes, until sauce thickens.
3. Warm tortillas in microwave for 1 minute. To assemble wraps, divide pork-vegetable mixture, rice and plum sauce among tortillas. Fold the sides over the filling and roll the wrap to close; serve. *For food safety and quality cook to a temperature of 165°F.

Yield:6 wraps