Curried Chicken and Rice Burritos

I may have to make a special trip back into town to pick up a can of coconut milk. I've been thinking about this dish (aka obsessing over) since the first time I made it. I started making it last night and realized I was out of coconut milk. I switched over to a more traditional southwestern flavor. They were delicious but I'm still craving that Indian flavor. Can you have burritos two nights in a row?

Curried Chicken and Rice Burritos

Recipe courtesy of the Associated Press

2 1/4-pound rotisserie chicken

1 cup coconut milk

1 tablespoon curry powder

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 ounces paneer (a firm Indian-style cheese), diced

1 medium red onion, diced

2 cups cooked basmati rice

8 large (burrito size) flour tortillas

Mango salsa or mango chutney, to serve

Heat the oven to 400 F. Spritz a large baking dish with cooking spray.

Remove the meat from the chicken, discarding the bones and skin. Chop any large pieces of meat into bite-size pieces.

In a large bowl, whisk together the coconut milk, curry powder, lemon juice, salt and pepper. Add the chicken, paneer and onion, tossing to coat. Mix in the rice.

Microwave the tortillas for about 10 seconds to make them more pliable.

One at a time, place each tortilla flat on the counter. Spoon about 3/4 cup of the chicken mixture down the center of the tortilla. Fold both ends in, then roll up.

Place each burrito, seam side down, in the prepared baking dish. When all of the burritos are assembled, spritz the tops with cooking spray.

Bake the burritos for 15 to 20 minutes, or until heated through. Serve with either mango salsa or mango chutney.