Preheat oven to 350˚F.

In a small sauce pan combine1-1/4 Cup Cocount milk, 1/2 Cup sweet chili sauce and heat over a medium heat. In a small bowl mix together cornstarch, and 1/2 cup of coconut milk. Whisk the misture into the heated sauce until combined and heat until thickened, about 10 minutes. Remove from heat and set aside.

Heat about 1 tablespoon of oil in a pan/skillet add in onion, carrot, bell pepper and cabbage. Add salt and pepper to taste. Allwo to cook about 6 to 7 minutes until vegetables begin to soften, add in the garlic and allow to cook for another minute and remove form heat.

In a large bowl mix together, chicken, vegetables, peanuts, cilantro, lime juice, 1/2 cup sweet chili sauce and remaining count milk. Mix together.

Divide mixture evenly between the tortillas, roll the tortillas up and place them in a baking dish seam side down. Pour sauce over the top of the rolled up tortillas, place in oven and bake for 20 to 25 minutes.