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.



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.


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

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