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 (for 1 servings):
- 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
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.
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.