Spicy Polynesian Wrap
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 ⓘ
Instructions
- Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.
- In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
- 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.
- 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.
- On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.
Nutrition & Diet Analysis (per serving)
620
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).