Slow Cooker Rangoon Chicken Wraps

  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 5:20 h
  • Ready In : 5:30 h

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Slow cooker Rangoon chicken wraps.Very delicious chicken recipe. Seasoned with light coconut milk, chutney, ginger, and lime peel, this richly flavored wrap include jasmine rice.


  • 4 pounds (1.92 kg) whole roasting chicken
  • 2 carrots,peeled and juilinned
  • 1 green bell pepper,seeded 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 cuo (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
  • 8-10 snow peas,cut into thin strips


Step 1

Remove giblets form chicken. Rinse and pat chicken dry with paper towels.

Step 2

Place carrots in 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 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 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 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 tablespoons cooking juices over each. Sprinkle stripped snow peas on top of filling. Fold ends and roll up.

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