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

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour.

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  • 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.

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.

Nutrition Facts

735 calories; 36.5 g total fat; 55 mg cholesterol; 1048 mg sodium. 70.9 g carbohydrates; 31 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/16/2006
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 also used the "Spicy Pineapple Sauce" from this site...the two together can't be beat! My kids (5 & 9) even raved and ate every last morsel. Read More
(10)

Most helpful critical review

Rating: 2 stars
05/05/2008
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 and it seemed to marry nicely. Read More
(4)
40 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
06/16/2006
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 also used the "Spicy Pineapple Sauce" from this site...the two together can't be beat! My kids (5 & 9) even raved and ate every last morsel. Read More
(10)
Rating: 5 stars
06/16/2006
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 also used the "Spicy Pineapple Sauce" from this site...the two together can't be beat! My kids (5 & 9) even raved and ate every last morsel. Read More
(10)
Rating: 5 stars
01/07/2006
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 flavors was so delicious!! I also served this with a Thai ginger soup that used the coconut milk instead of throwing it away. Read More
(7)
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Rating: 4 stars
06/22/2005
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 brown rice so I used that instead of the white. I dredged the chicken in the flour mixture but only used about 1T of oil to saute things in. I just couldn't bring myself to use the full amount. I cut back on the amount of rice in each wrap and added in some sauted cabbage. I also toasted the coconut under the broiler before I added it to the wraps. I agree this needs some sort of a sauce so I think next time I make this I may make a yogurt/sour cream sauce with sme curry and garlic or something along those lines. This was a nice change of pace for my work lunches and it froze well. Thanks. Read More
(7)
Rating: 5 stars
08/05/2005
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 45 minutes but it turned out fine. I added the coconut and green onion directly to the chicken mix when it was done cooking and used premade lime juice. I did not use anywhere near the full amount of veg. oil. Overall we thought this was tasty and very filling. Read More
(4)
Rating: 5 stars
04/15/2005
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. Read More
(4)
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Rating: 2 stars
05/05/2008
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 and it seemed to marry nicely. Read More
(4)
Rating: 5 stars
01/06/2006
I'd give this 10 if I could. We love this! Thank you so much! Read More
(3)
Rating: 4 stars
05/05/2006
i thought it was great except I do think it needed a sauce. I made an easy one up with plain yogurt crushed pineapple cilantro and the green onions the recipe calls for. My whole family loved it! Read More
(3)
Rating: 5 stars
09/28/2007
when i was prepping this recipe i couldn't wait to eat it. and when i did i was so glad i tried this recipe. the combination of flavors make this dish so appealing to the palate. i agree with others about the pinapple sauce or salsa but it was still really good without it. you have to try this recipe!! Read More
(3)