Autumn Chicken Wraps
with Curried Pumpkin Sauce

Pumpkin, coconut milk, curry, and peanut butter combine to create a flavorful, silky sauce that coats the chicken, sticky rice, purple cabbage, and pumpkin seeds inside this autumn-inspired wrap. Full of the warm and savory notes of the season, the creamy sauce contrasts perfectly with the crunch of the pumpkin seeds and cabbage, while soaking into the tender rice and chicken, creating an ideal mix of textures and tastes. • serves 2

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Curried Pumpkin Sauce

• ⅔ cup full-fat coconut milk
• ⅓ cup pumpkin puree
• 1 tablespoon Thai red curry paste
• 1 teaspoon light brown sugar
• ½ teaspoon fish sauce
• ¼ teaspoon kosher salt
• ¼ cup creamy peanut butter
• ¼ teaspoon cayenne pepper

Chicken Wraps

• 1 pound chicken breast, bone in and skin on
• 1 teaspoon extra virgin olive oil
• 1 clove garlic, minced
• ½ teaspoon dried ground ginger
• ½ teaspoon mace
• ½ teaspoon kosher salt
• ⅔ cup shredded purple cabbage
• 2 teaspoons rice vinegar
• 2 large tortillas
• 1⅓ cups prepared sticky rice
• 2 tablespoons pumpkin seeds

Preheat the oven to 450°F.

For the pumpkin sauce, in a small pot, bring the coconut milk, pumpkin puree, curry paste, brown sugar, fish sauce, and salt to a boil over medium heat. Add the peanut butter and cayenne and stir until smooth. Reduce the heat to low and simmer until thick, 8 to 10 minutes. Set aside.

For the wraps, rub the chicken with the olive oil and coat with the garlic, ginger, mace, and salt. Place the chicken on a small baking sheet and roast until the skin is golden and the chicken is cooked through, 20 to 25 minutes. Let cool completely. Peel the chicken breast off the bone by pushing your fingers under the breast meat and pulling it up. Cut the meat into 1-inch-thick strips.

In a small bowl, toss the cabbage with the rice vinegar and set aside. In the center of a large tortilla, spread out ⅔ cup of the prepared sticky rice and top with ¼ cup of the curried pumpkin sauce. Place half of the chicken over the sauce and sprinkle with 1 tablespoon of the pumpkin seeds. Top with ⅓ cup of the cabbage. Fold the two sides over the filling and roll up the tortilla. Repeat with the remaining ingredients to make a second wrap and serve.