Description
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
- 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 ½ cups all-purpose flour
- 1 ½ tablespoons curry powder
- 1 tablespoon garlic salt
- ¾ cup vegetable oil
- 2 limes
- 10 (10 inch) flour tortillas
- ½ cup shredded coconut
- ½ cup chopped green onions
Instructions
- Place the chicken and coconut milk in a bowl
- and marinate in the refrigerator 1 hour.
- In a pot
- bring the rice and water to a boil. Cover
- reduce heat to low
- and simmer 20 minutes.
- 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.
- 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.
- On each tortilla
- place equal amounts of rice
- chicken
- coconut
- and green onions. Wrap burrito style.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 50 mins
Servings: 10