Thai Chicken and Brown Rice Lettuce Wraps
Thai seasonings accents including peanut sauce, cilantro and mango accent this chicken-whole grain rice wrap nestled inside a crunchy lettuce leaf.
Yield: 12 ServingsServing Size: 1 wrap
Prep Time: 30 minutes
Cooking Time: 5 minutes
Standard View | Foodservice View
| Ingredient | Quantity | Instruction |
|---|---|---|
| vegetable oil | 2 tbsp. | 1. In large skillet heat oil over medium-high heat; add rice and sauté 2-3 minutes until it starts to stick. Remove from heat. Place in large bowl. |
| cooked long, medium or whole grain brown rice | 1-1/2 qt. | |
| prepared Thai peanut sauce, plus extra for dipping | 2 c. | 2. Into bowl with rice, stir in peanut sauce and toss well to coat completely. |
| grilled chicken, strips | 1-1/2 lb. | 3. Stri in chicken strips, mango, red bell pepper and cilantro Adjust seasonings with salt and pepper. Serve while hot. |
| diced mango, peeled | 3 c. | |
| strips red bell pepper | 2 c. | |
| minced cilantro | 1 c. | |
| salt | 1 tsp. | |
| ground black pepper | 1 tsp. | |
| large Boston or iceberg lettuce leaves | 24 each | 4. To serve, lay out lettuce pieces on flat, dry surface. Scoop 1/3 cup rice-chicken mixture into center of each leaf. Roll up around filling to enclose. Serve with extra peanut sauce for dipping, if desired. |
