Spicy Polynesian Wrap
Description
Tortillas filled with marinated and breaded chicken, lime juice, rice, coconut, and green onions. This is very close to what we ate in Fiji.
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
•
2 cups water
•
1 1/2 cups all-purpose flour
•
1 1/2 tablespoons curry powder
•
1 tablespoon garlic salt
•
3/4 cup vegetable oil
•
2 limes
•
10 (10 inch) flour tortillas
•
1/2 cup shredded coconut
•
1/2 cup chopped green onions
Directions
1
Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
2
In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
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.
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.
5
On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.