Spicy Polynesian Wrap Recipe - Allrecipes.com
Spicy Polynesian Wrap Recipe
  • READY IN ABOUT 2 hrs

Spicy Polynesian Wrap

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 1 hr 50 mins

Footnotes

  • Editor's Note:
  • 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 More Reviews

Most Helpful Positive Review
Jun 16, 2006

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.

 
Most Helpful Critical Review
May 05, 2008

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.

 

35 Ratings

Jan 07, 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.

 
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.

 
Aug 05, 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.

 
Jan 06, 2006

I'd give this 10 if I could. We love this! Thank you so much!

 
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.

 
Aug 31, 2010

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.

 

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Nutrition

  • Calories
  • 735 kcal
  • 37%
  • Carbohydrates
  • 70.9 g
  • 23%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 31 g
  • 62%
  • Sodium
  • 1048 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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