1 small onion, chopped
1 clove garlic, minced
15 ml (1 tbsp) butter
250 m (1 cup) coconut milk
30 ml (2 tbsp) flour
5 ml (1 tsp) Thai red curry paste
3/4 cup cooked Spekko Long Grain Parboiled Rice
1 medium carrot, cut into thin bite-sized strips
1/2 cup sliced snow pea pods
1/2 small summer squash or zucchini, cut into thin bite-sized strips
2 cooked chicken breasts
4 burrito wraps
lime wedges to serve
1.In a small saucepan cook onion and garlic in butter over medium heat for 3 minutes or until the onion is tender.
2.In a small bowl whisk the coconut milk into the flour and curry paste.
3.Stir into the onion mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Reserve 2/3 cup of the sauce to serve with the burritos.
4.Mix the cooked rice with the sauce in a mixing bowl. Set aside.
5.In a large skillet cook the carrot, pea pod strips, and squash in a small amount of boiling water, covered, about 3 minutes or until crisp-tender. Drain and set aside.
6.To assemble each burrito, place 2 tablespoons cooked vegetable mixture on the burrito, about 1 inch from the edge. Spoon 2 to 3 tablespoons of the rice mixture next to the vegetables, still leaving some space at the edge of the wrapper.
7.Serve cut on the diagonal, with the extra curry sauce.