Spicy Polynesian Wrap

Name: 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

12 ingredients

5 steps

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.