Slow Cooker Rangoon Chicken Wraps
2023-04-22- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 5:20 h
- Ready In: 5:30 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
554 -
Carbohydrates
45 g -
Cholesterol
106 mg -
Fat
28 g -
Fiber
3.5 g -
Protein
32 g -
Saturated Fat
12 g -
Serving Size
1 -
Sodium
1195 mg -
Sugar
3.4 g -
Trans Fat
0.3 g -
Unsaturated Fat
5.6 g -
Potassium
601.3 mg
Slow cooker Rangoon chicken wraps. Very delicious chicken recipe. Seasoned with light coconut milk, chutney, ginger, and lime peel, this richly flavored wrap includes jasmine rice.
Ingredients
- 4 pounds (1.92 kg) whole roasting chicken
- 2 carrots, peeled and juilinned
- 1 green bell pepper,s eeded and sliced
- 2 tablespoons fruit chutney
- 1/3 cup (80 ml) peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon freshly grated ginger
- 1/2 teaspoon grated lime peel
- 1/2 cup (125 ml) unsweetened, reduced-fat coconut milk
- 1/2 cup (125 ml) chicken broth
- 1 cup (250 ml) water
- 1/2 cup jasmine rice
- 8 (9-inch each) sesame tortillas
Method
Step 1
Remove giblets from chicken. Rinse and pat chicken dry with paper towels.
Step 2
Place carrots in the slow cooker. Top with chicken breasts, side down, then add sliced green bell pepper.
Step 3
Finely chop fruit pieces in fruit chutney. In a small bowl, combine chopped fruits, peanut butter, soy sauce, ginger, and lime peel. Mix well. Stir in coconut milk and chicken broth. Pour coconut mixture over chicken in the slow cooker.
Step 4
Cover slow cooker and cook on low-heat setting for 5 hours or until chicken breasts are tender.
Step 5
Boil 1 cup of water over medium-high heat in a small saucepan. Stir in jasmine rice. Reduce heat to low. Cover saucepan and cook for 15 minutes or until rice is tender.
Step 6
Remove cooked chicken from the slow cooker. Remove and discard bones and skin. Slice meat.
Step 7
Fill tortillas with slice chicken, rice, bell pepper, and carrots. Spoon about 1 ½ tablespoon of cooking juices over each. Sprinkle stripped snow peas on top of the filling. Fold ends and roll-up.