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Recipe 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)

1. In sealable plastic bag, place chicken.
2. 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.
3. To rice, add garlic, pineapple, green onions, peanuts, remaining lime juice, remaining curry, remaining cayenne and remaining salt; keep warm.
4. Drain chicken.
5. 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.
6. Remove chicken to cutting board and cut into 1/2-inch slices.
7. 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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