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THAI CHICKEN AND RICE LETTUCE WRAPS

"Rice to the Rescue!" Recipe Contest Winner- Priscilla Yee
Yield: Makes 6 servings.

Ingredients

• 1 tablespoon oil
• 3 cups cooked brown rice
• 1 cup bottled peanut sauce plus extra for dipping
• 2 6- to 10-ounce packages refrigerated, grilled chicken strips, cut into 1/2-inch pieces or 3 cups cubed, grilled chicken breasts
• 1½ cups diced, peeled mango
• 1 cup julienne red bell pepper strips
• Salt and pepper to taste
• 12 whole large leaves Boston or iceberg lettuce
 

Directions

Heat oil in large nonstick skillet over medium heat; add cooked rice. Lightly 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. 
 

NUTRITION
Calories 338
Total Fat 9g
Cholesterol 48mg
Sodium 875mg
Total Carbohydrate 40g
Dietary Fiber 5g
Protein 24g
 

USA Rice Federation (www.usarice.com)