This recipe was created by a team of Hmong students at our district’s Harding High School as their entry in the Cooking Up Change junior culinary competition. It won and now is a menu favorite.


Sunflower seed butter sauce (Yield: 3 qt.)
3 1/2 oz. garlic, minced
1 lb., 4 oz. orange juice
4 oz. rice vinegar
1 lb., 3 1/2 oz. soy sauce
4 lb., 14 oz. sunflower seed butter
5 oz. hot sauce

Lettuce wraps
5 lbs. chicken, cooked and diced
68 cups brown rice, cooked and cooler
188 leaves leaf lettuce (5 lb. case), washed
Carrots, shredded
Cilantro, chopped
Scallions, chopped


  1. For sauce: Whisk all ingredients together until well blended and smooth; set aside.
  2. For wraps: Combine chicken with sauce and stir until chicken is well coated; chill.
  3. Combine rice and chicken mixture in a container no smaller than 10 gallons, and stir until rice is coated with sauce and mixed well.
  4. Portion a No. 8 scoop of the chicken and rice mixture onto a lettuce leaf. Offer shredded carrots, cilantro, scallions and peas on the side as accompaniments.

Yield: 118 servings