Spicy Polynesian Wrap

Recipe View In a bowl, combine the chicken strips and coconut milk. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for a deeper flavor. (Marinating time: 1-4 hours)

Recipe View In a medium saucepan, bring the rice and water to a boil. Cover the pot, reduce the heat to low, and simmer for 20 minutes, or until all the water is absorbed and the rice is fluffy. (Cooking time: 20 minutes)

Recipe View While the rice is cooking, prepare the chicken coating. In a shallow bowl, whisk together the flour, curry powder, and garlic salt. Remove the chicken from the marinade and discard the marinade. Dredge each chicken strip in the flour mixture, ensuring it's fully coated. (Prep time: 5 minutes)

Recipe View Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the coated chicken strips to the skillet, being careful not to overcrowd the pan. Cook the chicken for about 5 minutes per side, or until golden brown and the juices run clear when pierced with a fork. (Cooking time: 10 minutes)

Recipe View Squeeze the juice of both limes over the cooked chicken. This will add a bright, citrusy note to the dish. (Prep time: 2 minutes)

Recipe View Warm the tortillas briefly in a dry skillet or microwave to make them more pliable. (Heating time: 2 minutes)

Recipe View Assemble the wraps: Lay a tortilla flat, and evenly distribute the cooked rice, chicken, shredded coconut, and chopped green onions down the center. Fold in the sides of the tortilla, then roll it up tightly, burrito-style. (Assembly time: 10 minutes)

Recipe View Serve immediately and enjoy the taste of the islands!