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Thai Chicken and Rice Lettuce Wraps

Cook Time: 3 minutes

Servings: 6

"Rice to the Rescue!" Recipe Contest Winner- Priscilla Yee

Ingredients

  1 Tbs oil

  3 cups cooked brown rice

  1 cup bottled peanut sauce plus extra for dipping

  to 10-ounce packages refrigerated, grilled chicken strips, cut into 1/2-inch pieces

  3 cups cubed, grilled chicken breasts

  1 1/2 diced, peeled mango

  1 cup julienne red bell pepper strips

  Salt and pepper to taste

  12 whole large leaves Boston or iceberg lettuce

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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


Calories 338

Total Fat 9.00g 

Cholesterol 48.00mg 

Sodium 875.00mg 

Total Carbohydrate 40.00g 

Dietary Fiber 5.00g 

Protein 24.00g