Yield: 20 wraps.
Thai Barbecue Sauce:
½ cup cream of coconut, prepared
¼ cup lime juice, fresh
2 tsp. minced garlic, prepared
2 tsp. red curry paste, prepared
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20 tomato flour tortilla wraps, 12”
5 cups tri-color bell pepper and onion strips, grilled
4 lb. fajita beef strips, cooked, warm
as needed, tri-color tortilla chips
4 cups honey mustard barbecue sauce, prepared
1 cup Jif® Creamy Peanut Butter
Combine barbecue sauce, peanut butter, cream of coconut, lime juice, ginger and red curry paste in saucepan; whisk to blend. Simmer over low heat for 3 to 5 minutes, or until fully heated. Reserve.
To assemble single serving: Place 1 wrap on flat work surface. Layer 1/4 cup grilled peppers and onions in center of wrap. Top with 3 oz. fajita strips and 2 Tbsp. Thai Barbecue Sauce. Fold both sides of wrap over filling and roll closed. Slice in half diagonally; arrange on plate. Serve with 2 Tbsp. additional sauce served in a ramekin, and tortilla chips, if desired.