Rinse chicken; pat dry. Place chicken in a 4 1/2-quart Dutch oven. Add water. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes, or till chicken is tender and no pink remains. Remove chicken from Dutch oven; reserve the broth for another use. When cool enough to handle, skin, bone, and shred chicken.
In a large mixing bowl combine warm chicken, lime peel, lime juice, salt, and lemon pepper; toss to mix. Stir in coconut, green onion, and jalapeno peppers.
Line pita pockets or tortillas with spinach and/or papaya or mango and add chicken mixture; roll up the flour tortillas, if using.
Notes: For optimum flavor, use freshly grated lime peel and fresh lime juice. You will be able to extract more juice if the lime is at room temperature and you roll it back and forth under your palm a few times before squeezing it. Be sure to wear gloves when handling fresh chili peppers to protect your eyes and skin against burning.
Makes 6 servings
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.