Curried Chicken and Rice Wrappers with Chutney Cream

4 boneless, skinless chicken breast halves
4 tablespoons lime juice, divided
2 tablespoons sugar
2 tablespoons olive oil, divided
2 teaspoons paprika
2 1/2 teaspoons curry powder, divided
1 teaspoon cayenne, divided
1 teaspoon salt, divided
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 tub (4 oz.) roasted garlic cream cheese
4 burrito-size (10-inch) flour tortillas
Chutney Cream: recipe follows

In sealable plastic bag, place chicken. Mix together 2 tablespoons lime juice, sugar, l tablespoon oil, paprika, 1/2 teaspoon curry, 1/2 teaspoon cayenne, 1/2 teaspoon salt and cumin; pour over chicken and marinate in refrigerator 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 frypan over medium high heat, place 1 tablespoon oil. Add chicken and saute 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.

Chutney Cream:
Mix together:
1 cup sour cream
1/2 cup mango chutney
1/4 cup toasted coconut

Makes 4 servings
Source: Julie DeMatteo, Clementon, NJ; National Chicken Council