Thai Coconut Curry Chicken Wraps

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1 medium red bell pepper, sliced
• 4 green onions, sliced
• 1/4 cup cilantro, chopped
• 8 whole wheat tortillas

Instructions

1. 1

   In a large skillet over medium heat, cook the chicken until no longer pink, about 5-7 minutes.

2. 2

   Add the coconut milk, curry paste, fish sauce, brown sugar, and lime juice. Simmer for 10-15 minutes, until the sauce has thickened.