Curried Chicken and Rice Wrappers with Chutney Cream

  • Yield 4 servings


4 -- boneless, skinless chicken breast halves
4 tablespoons lime juice, divided
2 tablespoons sugar
2 tablespoons olive oil, divided
2 teaspoons paprika
2-1/2 teaspoon curry powder, divided
1 teaspoon cayenne, divided
1 teaspoon salt, divided
1/2 teaspoon ground cumin
1-1/2 cup cooked brown rice, hot
1 clove garlic, minced
1/2 cup pineapple tidbits, drained
1/4 cup sliced green onions
1/4 cup dry roasted peanut halves
4 ounces roasted garlic cream cheese
4 -- 10-inch flour tortillas
-- Chutney cream: see recipe


In sealable plastic bag, place chicken. Mix together 2 tablespoons lime juice, sugar, l tablespoon oil, paprika, 1/2 teaspoon curry, 1/2 teaspoon cayenne, 1/2 teaspoon salt and cumin; pour over chicken and marinate in refrigerator 20 minutes. To rice, add garlic, pineapple, green onions, peanuts, remaining lime juice, remaining curry, remaining cayenne and remaining salt; keep warm. Drain chicken. In large frypan over medium high heat, place 1 tablespoon oil. Add chicken and saute about 5 minutes per side or until brown and cooked through. Remove chicken to cutting board and cut into 1/2-inch slices. Spread cream cheese on tortillas. Divide rice evenly across center of each tortilla; top with chicken. Fold up bottom, then sides and roll up tightly. Cut in half diagonally and serve with Chutney Cream. 

Chutney Cream: Mix together 1 cup sour cream, 1/2 cup mango chutney and 1/4 cup toasted coconut.



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