Curried Chicken rolls with Thai Sweet basil

so good. so delicious! It's on my fav list now.
serve as is or add some diced hot red peppers for a little kick if you can stand it.
Adapted from this amazing book

Ingredients:
24 gluten free organic corn tortillas
3 Tbsp. macadamia nut oil
2 leeks, trimmed, cleaned and cut into thin 1 1/2 inch strips
5 carrots, peeled and julienned
2 turnips, peeled and julienned
2 1/2 Tbsp. Chinese sake

Home-made curry powder ingredients: blend together into a paste
1/2 teaspoon crushed red pepper
8 cloves garlic- crushed
1/4 cup of very finely chopped fresh ginger
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground tumeric
1 tsp. salt
1/2 tsp. fresh ground pepper

1 pound boneless , skinless, chicken breasts, cut into 1/6 inch slices

Coconut sauce- blend together-
1 cup coconut milk
2 Tbsp. fish sauce
1 Tbsp. sucanat

1 cup fresh sweet basil leaves, coarsely chopped.

Directions:
1. wrap corn tortillas in foil in packets of 6 and warm in the oven at 300°F

2. heat a wok or heavy skillet over med/high heat. add 1 1/2 Tbsp. of oil and heat 30 seconds. Add the leeks and stir fry for 1 minute (until softened). Add the carrots, turnips, and rice sake, and toss lightly, cover, turn heat down to med. and cook for 2 minutes (until vegetables are tender). transfer the vegetables to a bowl ,cover, and set aside.

3. Reheat the wok, add remaining oil, heat 30 seconds, add the home-ground curry powder and cook for 20 seconds, or until very fragrant. Add the chicken, turn up the heat to high, and stir-fry until the meat loses it's pink color and the slices separate. Add the coconut sauce and cook for about 10 minutes, until the mixture thickens. Add the leek mixture and chopped basil, toss lightly, and transfer to a platter. To eat, spoon some of the curry mixture onto a tortilla and wrap it up.