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Spicy Polynesian Wrap
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Fijian-inspired chicken tortillas with zesty lime, coconut, and green onions.
Ingredients:
  • 2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
  • 1 (14 ounce) can coconut milk
  • 1 cup uncooked long grain white rice
  • 1.5 cups all-purpose flour
  • 1.5 tablespoons curry powder
  • 1 tablespoon garlic salt
  • 0.75 cup vegetable oil
  • 2 limes
  • 10 (10 inch) flour tortillas
  • 0.5 cup shredded coconut
  • 0.5 cup chopped green onions
Instructions:
  • Combine the chicken and coconut milk in a bowl, then refrigerate for 1 hour to marinate.
  • Bring the rice and water to a boil in a pot, then cover, reduce heat to low, and simmer for 20 minutes.
  • Combine the flour, curry powder, and garlic salt in a small bowl. Drain the chicken, discard the marinade, then coat the chicken with the flour mixture.
  • In a skillet over medium heat, fry the coated chicken strips for about 5 minutes on each side until they are golden brown and the juices run clear. Drizzle with lime juice and remove the limes.
  • Place a generous portion of rice, tender chicken, flavorful coconut, and fresh green onions on each tortilla, then expertly fold them burrito-style.

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