Thai Chicken and Brown Rice Lettuce Wraps
This dish takes the popular idea of lettuce wraps and adds grilled chicken strips, Thai peanut sauce, diced mango, red bell pepper and brown rice.
2 tbsp. vegetable oil
3 cups cooked brown rice
2 cups prepared Thai peanut sauce
11⁄2 lb. grilled chicken strips
3 cups diced mango
2 cups red bell pepper strips
1 cup minced cilantro
1 tsp. salt
1 tsp. ground black pepper
24 large Boston or iceberg lettuce leaves
1. In large skillet, heat oil over medium-high heat. Add rice and sauté 2 to 3 minutes until rice starts to stick.
2. Remove from heat and place in large bowl. Stir in peanut sauce and toss well to coat completely.
3. Stir in chicken strips, mango, peppers and cilantro. Adjust
seasonings with salt and pepper.
4. To serve, lay out lettuce leaves on flat, dry surface. Scoop 1/3 cup chicken-rice mixture into center of each leaf. Roll up around filling to enclose. Serve with extra peanut sauce for dipping, if desired.
Recipe by USA Rice