Thai Chicken and Rice Lettuce Wraps
Served as an appetizer or main course, rice lettuce wraps are a fun and interactive dish, offering something unique for every table. Made with fresh or leftover whole grain rice, chicken and vegetables, it’s a quick and healthy recipe for family and guests.
| 1 tbsp | oil | 15 mL |
| 3 cups | cooked brown rice | 750 mL |
| 1 cup | bottled peanut sauce | 250 mL |
| 3 cups | cubed grilled chicken breast | 750 mL |
| 1-1/2 cups | diced, peeled mango | 375 mL |
| 1 cup | julienned red pepper strips | 250 mL |
| Salt and pepper to taste | ||
| 12 | whole large leaves Boston or iceberg lettuce | 12 |
Heat oil in large non-stick skillet over medium heat; add cooked rice. Lightly sauté rice, stirring frequently – about 3 minutes.
In large bowl, combine rice, peanut sauce, chicken, mango and 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 wrap around filling to eat.
Serve with additional peanut sauce for dipping, if desired.
Makes 6 servings.
Source www.riceinfo.com
*Use GF peanut sauce.
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