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Spicy Polynesian Wrap
SUBMITTED BY:
IIJUAN12
PHOTO BY:
JenInCalifornia
"Tortillas filled with marinated and breaded chicken, lime juice, rice, coconut, and green onions. This is very close to what we ate in Fiji."
RECIPE RATING:
Read Reviews
(25)
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PREP TIME
20 Min
COOK TIME
30 Min
READY IN
1 Hr 50 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
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.
FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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REVIEWS
Reviewed on Jan. 7, 2006 by
carlosnamy
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carlosnamy
Jan. 7, 2006
These were awesome! I added curry, cumin, garlic and chicken stock to the rice (jasmine rice) which enhanced the flavors of the chicken. The sweetness of the coconut mixed with the other flavors was so delicious!! I also served this with a Thai ginger soup that used the coconut milk instead of throwing it away.
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4 users found this review helpful
These were awesome! I added curry, cumin, garlic and chicken stock to the rice (jasmine rice)...
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Reviewed on Jun. 22, 2005 by
LindaT
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LindaT
Jun. 22, 2005
This was very yummy. I changed it around a bit, but stuck to the spirit of the recipe. I used light coconut milk to marinate because that is what was in the cupboard. I also had some cooked brown rice so I used that instead of the white. I dredged the chicken in the flour mixture but only used about 1T of oil to saute things in. I just couldn't bring myself to use the full amount. I cut back on the amount of rice in each wrap and added in some sauted cabbage. I also toasted the coconut under the broiler before I added it to the wraps. I agree this needs some sort of a sauce so I think next time I make this I may make a yogurt/sour cream sauce with sme curry and garlic or something along those lines. This was a nice change of pace for my work lunches and it froze well. Thanks.
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3 users found this review helpful
This was very yummy. I changed it around a bit, but stuck to the spirit of the recipe. I used...
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Reviewed on Dec. 29, 2006 by
Lindsey
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Lindsey
Dec. 29, 2006
This was so good and so different from our typical dinners. We also used the Spicy Pineapple Sauce and it really made the dish. We halved this recipe and got 4 8-in wraps out of it but we didn't have enough rice and had some chicken left over. Next time, I'll increase the rice by at least a 1/2 c.
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2 users found this review helpful
This was so good and so different from our typical dinners. We also used the Spicy Pineapple...
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Reviewed on May 4, 2006 by
amber m.
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amber m.
May 4, 2006
i thought it was great except I do think it needed a sauce. I made an easy one up with plain yogurt, crushed pineapple, cilantro, and the green onions the recipe calls for. My whole family loved it!
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2 users found this review helpful
i thought it was great except I do think it needed a sauce. I made an easy one up with plain...
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Reviewed on Jan. 6, 2006 by
JenInCalifornia
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JenInCalifornia
Jan. 6, 2006
I'd give this 10 if I could. We love this! Thank you so much!
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2 users found this review helpful
I'd give this 10 if I could. We love this! Thank you so much!
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Reviewed on Aug. 5, 2005 by
Sola
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Sola
Aug. 5, 2005
So good! My curry was of the yellow-not-so-spicy variety, so I added probably just shy of 1/4 cup of bottled Thai Chili Sauce to the chicken while it was cooking. The chicken marinated for only 45 minutes, but it turned out fine. I added the coconut and green onion directly to the chicken mix when it was done cooking, and used premade lime juice. I did not use anywhere near the full amount of veg. oil. Overall, we thought this was tasty and very filling.
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2 users found this review helpful
So good! My curry was of the yellow-not-so-spicy variety, so I added probably just shy of 1/4...
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Reviewed on Jun. 23, 2005 by SOLSMO
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SOLSMO
Jun. 23, 2005
To solve the "dryness" problem, I'd add the grilled pineapple slices submitted by praisegod on this site. They are delicous and would taste good in this wrap or as a side.
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2 users found this review helpful
To solve the "dryness" problem, I'd add the grilled pineapple slices submitted by praisegod on...
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Reviewed on Apr. 15, 2005 by
SEKIU
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SEKIU
Apr. 15, 2005
I made this recipe for my family and we all loved it! It's definately a keeper. Although I think it needs some kind of sauce so it's not so dry. Something like a Pina Colada sauce.
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2 users found this review helpful
I made this recipe for my family and we all loved it! It's definately a keeper. Although I...
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Reviewed on Jul. 10, 2006 by
CHEFJULIE1
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CHEFJULIE1
Jul. 10, 2006
Didn't care for this as it was. The rice fell out of the wrap, and I should have listened to other reviewers who suggested a sauce. I might try mixing the rice with a thick teriyaki sauce and maybe both my problems would be solved.
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1 user found this review helpful
Didn't care for this as it was. The rice fell out of the wrap, and I should have listened to...
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Reviewed on Jun. 16, 2006 by
Bonnie Z