Spicy Polynesian Wrap
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
44
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
400 g
Coconut Milk (can)2 cups
Water1.5 cups
All-Purpose Flour1.5 tbsps
Curry Powder1 tbsp
Garlic Salt3 cup
Vegetable Oil2
Limes1 cup
Shredded Coconut1 cup
Green Onion (chopped)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
3
Cover, reduce heat to low, and simmer 20 minutes
4
In a small bowl, mix the flour, curry powder, and garlic salt
5
Drain the chicken, and discard marinade
6
Dredge chicken in the flour mixture to coat
7
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
8
Squeeze lime juice over chicken, and discard limes
9
On each tortilla, place equal amounts of rice, chicken, coconut, and green onions
10
Wrap burrito style