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Curried Chicken and Rice Wrappers
with Chutney Cream

No recipe image available.This recipe for Curried Chicken and Rice Wrappers with Chutney Cream was submitted by Julie DeMatteo of Clementon, New Jersey.

Recipe Ingredients:

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 (4-ounce) tub roasted garlic cream cheese
4 (10-inch) flour tortillas

Chutney Cream:
1 cup sour cream
1/2 cup mango chutney
1/4 cup toasted coconut

Cooking Directions:

  1. In self-sealing 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 skillet over medium high heat, place 1 tablespoon oil. Add chicken and sauté 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.
  8. For Chutney Cream: Mix together sour cream, chutney and toasted coconut.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.