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 ounces) container roasted garlic cream cheese
4 (10-inch) flour tortillas
Chutney Cream (recipe follows)
Place chicken in sealable plastic bag. 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 for about 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 fry pan over medium high heat, place 1 tablespoon oil. Add chicken and sauté 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.