Thai Chicken and Rice Lettuce Wraps
Cooking Instructions:
- 3 cups cooked Lundberg® Sweet Brown Rice
- 1 tbsp. oil
- 1 cup bottled peanut sauce plus extra for dipping
- 2 (6-10 oz.) packages refrigerated, grilled chicken strips, cut into 1/2 inch pieces or 3 cups cubed, grilled chicken breasts
- 1 1/2 cups diced, peeled mango
- 1 cup julienne red bell pepper strips
- Salt and pepper to taste
- 12 whole large leaves Boston or iceberg lettuce
Heat oil in large non-stick skillet over medium heat; add cooked rice. Lighlty saute rice, stirring frequently about 3 minutes. In large bowl, combine rice, peanut sauce, chicken, mango and bell pepper; toss to coat. Season with salt and pepper. Arrange lettuce leaves on large platter. Spoon rice mixture into center of each lettuce leaf and roll around filling to eat. Serve with additional peanut sauce for dipping, if desired. Makes 6 servings.
Recipe adapted from USA Rice Federation, www.usarice.com/consumer