Rangoon Chicken Wraps

Cooking Instructions

Remove excess fat from chicken. Remove giblets from chicken and refrigerate for another use. Rinse and drain chicken. Place carrots in a 4- or 5-quart slow cooker. Top with chicken, breast side down, then add bell pepper. Finely chop fruit pieces in chutney; combine in a small bowl with peanut butter, soy sauce, ginger, and lime peel. Stir in coconut milk, then broth. Pour over chicken. Cover and cook on low about 5 hours or until chicken is tender.

In a small saucepan, bring water to a boil. Stir in rice. Reduce heat, cover, and cook over low heat about 15 minutes or until rice is tender.

Remove chicken from slow cooker. Remove and discard bones and skin and slice meat.

Fill tortillas with chicken, rice, bell pepper, and carrots. Spoon about 1-1/2 tablespoons cooking juices over each. Cut snow peas into thin strips. Sprinkle on top of filling. Fold ends in and roll up.