TROPICAL MACADAMIA CHICKEN WRAPS
These tangy, fruity lettuce wraps are perfect for lunch or dinner on a warm summer night. Make sure all ingredients are well chilled before preparing. This recipe is thanks to Raley's something extra.
Provided by Debbwl
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Make sure all ingredients are well chilled before preparing.
- Place chicken, mango, green onion, bell pepper and nuts in a medium bowl.
- Drizzle with dressing and toss lightly to coat.
- Spoon into butter lettuce leaves.
CRUNCHY MACADAMIA NUT CHICKEN OVER TROPICAL FRUIT PAELLA
This is a Hawaiian variation of your typical fried chicken. The coating is so good with the macadamia nuts! I have adapted this recipe from the Hali'imaile General Store Cookbook. This is one of Maui's most celebrated restaurants. The rice is amazing and, in my opinion, well worth the time. The mango chutney actually reminds me of an ambrosia taste.The recipe includes a lot of steps and is somewhat time-intensive. Make it on a day when you have the time to enjoy your time cooking. Enjoy!
Provided by LifeIsGood
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Tropical Fruit Paella:.
- Put the rice in a sieve and rinse under cold running water until the water runs clear. Drain well. In a saucepan, heat 2 Tablespoons of the olive oil over medium heat. Add onion and sautee for about 3 minutes, until soft. Add the rice, lemongrass and salt and stir well. Add the stock, stir, cover and cook for 12 to 14 minutes over medium heat until the rice is tender and the liquid is absorbed. Remove and discard the lemongrass.
- Meanwhile, in a skillet, heat the remaining 2 Tablespoons of oil over medium-high heat. Add the ginger and garlic and sautee for 4 to 5 minutes. Add the bell pepper, green onion, water chestnuts, and all the fruits and saute lightly for about 2 minutes, until heated through. Add this mixture to the rice and toss to combine. Keep warm until serving time.
- Pineapple Chutney Dipping Sauce:.
- Combine all of the ingredients in a bowl and mix well. Set aside.
- Chicken:.
- Put the rolled oats in a food processor and pulse until finely chopped. Transfer to a bowl. Put the macadamia nuts in the food processor and pulse until finely chopped but not stuck together. Add the nuts to the oatmeal and mix well. Add the flour, thyme and Parmesan cheese and mix well again. Season with salt and pepper, to taste.
- Dip the chicken breasts into the melted butter. Dredge the breasts in the oats mixture until they are well coated.
- In a large skillet, heat the canola oil over medium-high heat. Add the chicken breasts skin side down and fry, turning once, for about 4 minutes on each side, until crispy and brown and cooked through. Transfer to paper towels to drain.
- To Serve:.
- Put a spoonful of the paella in the center of each plate and top with a chicken breast. Serve with the dipping sauce alongside.
CARIBBEAN WRAP
Quick, easy, and packs well for picnics.
Provided by Melissa English
Categories Caribbean Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Combine chicken, mango, black beans, red onion, cilantro, garlic, and red pepper flakes in a large bowl.
- Divide chicken mixture among tortillas. Roll up tortillas.
- Toss salad greens with dressing in a large bowl; garnish with macadamia nuts. Serve each wrap with 2 cups of salad.
Nutrition Facts : Calories 480.4 calories, Carbohydrate 44.9 g, Cholesterol 54.6 mg, Fat 25.4 g, Fiber 9.4 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 492 mg, Sugar 3.4 g
TROPICAL BEEF WRAP
For my finicky little ones, I create fast, tasty recipes like this tropical sandwich wrap. You can even use up leftover roast beef in a pinch. -Amy Tong, Anaheim, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Spread cream cheese over tortillas to within 1 in. of edges. Layer with spinach, roast beef and mango. Roll up tightly and serve.
Nutrition Facts : Calories 522 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 1211mg sodium, Carbohydrate 58g carbohydrate (21g sugars, Fiber 4g fiber), Protein 26g protein.
SPICY GRILLED TROPICAL CHICKEN WRAPS
These are very good! They need a 2 hour marinating time for the chicken but that can be done earlier in the day, as with making the rice and then while cooking the chicken you can assemble the wraps and make a nice salad of greens, with spinach, red leaf lettuce, tomatoes, cucumber, red bell peppers, black olives, and feta cheese. Lovely! Originally mealsforyou with a bit of tweaking.
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 6 ingredients in a large sealable plastic bag, (from lemon juice through & including the red pepper flakes).
- Mix thoroughly and add chicken.
- Seal bag and marinate in refrigerator 2 hours.
- Combine cream cheese and pineapple in a bowlwith the nuts, if using.
- Mix thoroughly and refrigerate until ready to use.
- About 40 minutes before cooking chicken, bring water to a boil in a heavy saucepan over high heat.
- Stir in rice and salt to taste.
- Bring to a boil.
- Immediately reduce heat to low.
- Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
- Set aside 10 minutes, fluff with a fork & add parsley.
- Cover and keep warm.
- Prepare grill or turn on broiler.
- Remove chicken from marinade, reserving marinade.
- Grill or broil chicken about 10 minutes, turning and basting occasionally with reserved marinade until cooked throughout.
- Transfer to a cutting board and slice thinly across the grain.
- Spread cream cheese mixture over center third of each tortilla.
- Add a large spoonful of rice.
- Top with sliced chicken breast.
- Fold tortillas, enclosing mixture to make a packet.
- Serve with a Pinot Blanc, or Sauvignon Blanc and enjoy thoroughly!
Nutrition Facts : Calories 702.1, Fat 18.3, SaturatedFat 7.3, Cholesterol 92.1, Sodium 1248.8, Carbohydrate 90.6, Fiber 4.9, Sugar 6, Protein 41.2
MACADAMIA NUT CHICKEN BREASTS WITH TROPICAL MARMALADE
This is different than the few similar recipes already posted to this site. It is included a cookbook I have called Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawaii (and is attributed to Diamond Head Restaurant).
Provided by Northwestgal
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Combine all the marinade ingredients in a large bowl, and blend well. Add chicken breasts, and let marinate for 1 hour in the refrigerator, turning occasionally.
- While chicken is marinating, prepare the Tropical Marmalade by combining in a saucepan all the Tropical Marmalade ingredients (except mint); bring to a boil. Reduce heat to a simmer and let simmer for 1 hour or until the mixture reaches jam consistency. Stir frequently to avoid scorching. Cool. Fold in fresh mint, to taste; set aside.
- Remove chicken from refrigerator, and let drain. Combine macadamia nuts and bread crumbs in a shallow dish. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
- In a heavy skillet, heat oil and butter over medium heat. Saute chicken for 6 to 8 minutes, turning once. (Add a litte more oil if necessary, since macadamia nuts may absorb oil.).
- Serve with Tropical Marmalade.
Nutrition Facts : Calories 750.9, Fat 42.5, SaturatedFat 9.7, Cholesterol 190.9, Sodium 1607.5, Carbohydrate 53.7, Fiber 5, Sugar 29.4, Protein 41.2
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