Spicy Polynesian Wrap

Tortillas filled with marinated and breaded chicken, lime juice, rice, coconut, and green onions. This is very close to what we ate in Fiji.

INGRIDIENT

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

2 cups water

1 ½ cups all-purpose flour

1 ½ tablespoons curry powder

1 tablespoon garlic salt

¾ cup vegetable oil

2 limes

10 (10 inch) flour tortillas

½ cup shredded coconut

½ cup chopped green onions

DIRECTION

Step: 1

Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.

Step: 2

In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.

Step: 3

In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.

Step: 4

Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.

Step: 5

On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

NUTRITION FACT

Per Serving: 735 calories; protein 31g; carbohydrates 70.9g; fat 36.5g; cholesterol 55.3mg; sodium 1047.6mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb