Polynesian Chicken Wraps
Everyone wanted the recipe, so here goes! I found this online years ago and have modified it quite a bit because the originally recipe was a lot more complicated. This is not healthy, nor is it complicated (if you know how to bread chicken nuggets). I mostly eye-ball it, so this recipe is not for those who need very, very specific directions.
Ingredients:
Flour tortillas
cooked jasmine or basmati rice
sliced green onions
chopped cilantro
equal parts sour cream and mango chutney, mixed together into a sauce
boneless, skinless chicken breast
1/2 cup flour
2 T. curry powder
2 eggs
salt and pepper
2 T. lime juice
oil for frying (not olive oil)
Cut your chicken breasts into bite sized pieces and salt and pepper them to taste.
Put your flour and curry powder into a gallon ziplock bag and shake it up until it is uniform.
Crack eggs into a big, flat dish or bowl and whisk them. (The original recipe said to use coconut milk instead of eggs, but that didn’t really work for me and I didn’t find the taste to be affected enough to make it worth the effort).
Dip the chicken pieces into the whisked eggs, coating each piece. As you run out of room in the bowl, put the chicken pieces into the ziplock baggie. Make sure you drain of excess egg or you’ll end up with a mess.
As you are putting the chicken pieces into the flour bag, move them around so each piece gets coated. When all chicken is in the bag really shake it up and get all the chicken pieces evenly coated.
Heat an inch of oil in a skillet over high heat. The oil is ready when you can flick a bit of flour into the pan and it sizzles. DO NOT put the chicken in until the oil is hot!!! Otherwise you’ll end up with a greasy, soggy mess.
Once the oil is hot, scoop out the chicken pieces and shake off excess flour before putting them into the oil.
Cook over high heat for about five minutes, turn the chicken pieces, then cook about another five minutes or until the pieces are a golden brown and cooked through.
When the chicken is done, put them into a paper-towel lined dish and let some of the oil drain off. Squeeze lime juice over the chicken pieces and let sit a few minutes.
Assemble your wraps:
Lay your tortilla on the plate. Put in a scoop of rice, then lay in some chicken pieces. Top with mango sauce. Finish off with a sprinkling of green onion and cilantro. I believe the recipe also suggested adding flaked coconut and peanuts, but I never do that step.
Yummy! One of my favorites, but I don’t cook it often since it’s not all that healthy with the frying and sour cream and white rice.