Recipe by IIJUAN12
"Tortillas filled with marinated and breaded chicken, lime juice, rice, coconut, and green onions. This is very close to what we ate in Fiji."
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skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14 ounce) can
uncooked long grain white rice
1 1/2 cups
1 1/2 tablespoons
10 (10 inch)
chopped green onions
Awesome! I deep fried the chicken (less greasy than pan frying)and added 1/2 cup ground coconut and 1/4 cup ground almonds in the breading mixture. I added some shopped water chestnuts and also used the "Spicy Pineapple Sauce" from this site...the two together can't be beat! My kids (5 & 9) even raved and ate every last morsel.
These were certainly interesting. Very unique. Not bad, but not one of our favorites. I made a sauce that I put inside with the chicken made of pineapple, cilantro, red onion and plain yogurt and it seemed to marry nicely.
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.
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.
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.
I'd give this 10 if I could. We love this! Thank you so much!
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.
YUM! There is some work involved. Next time I'd like to make my rice the day before. I toasted the coconut and that gave a nice texture to the wrap. I also made a sweet and spicy aoli sauce out of mayo, garlic, saracha and orange marmalade.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Polynesian Wrap
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 735
** Calories from Fat: 329
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