Spicy Polynesian Wrap

Spicy Polynesian Wrap

32
IIJUAN12 0

"Tortillas filled with marinated and breaded chicken, lime juice, rice, coconut, and green onions. This is very close to what we ate in Fiji."

Ingredients

1 h 50 m servings 735 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 735 kcal
  • 37%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 70.9g
  • 23%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 1048 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  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.

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.

Reviews

32
  1. 37 Ratings

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Most helpful

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 als...

Most helpful critical

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 an...

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 als...

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 flavo...

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 brow...

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 ...

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 an...

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 ...

The chicken strips were perfect, but on a whole, this recipe was a little bland even though I flavored my rice as others suggested. This definitely needs a sauce of some kind. I will make it aga...