 This recipe for Curried Chicken
and Rice Wrappers with Chutney Cream was submitted by Julie DeMatteo,
Clementon, NJ.
Curried
Chicken and Rice Wrappers with Chutney Cream
- 4 boneless, skinless chicken
breast halves
4 tablespoons lime juice - divided use
2 tablespoons granulated sugar
2 tablespoons olive oil - divided use
2 teaspoons paprika
2 1/2 teaspoons curry powder - divided use
1 teaspoon cayenne - divided use
1 teaspoon salt - divided use
1/2 teaspoon ground cumin
1 1/2 cups 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
1 tub (4 ounces) roasted garlic cream cheese
4 burrito-size (10-inch) flour tortillas
Chutney Cream (recipe follows)
- In sealable plastic bag,
place chicken.
- Mix together 2 tablespoons
lime juice, sugar, 1 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.
Makes 4 servings.
Chutney Cream: Mix together 1 cup sour cream,
1/2 cup mango chutney and 1/4 cup toasted coconut.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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