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Thai Chicken And Rice Lettuce Wraps

Source: USA Rice Federation
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  6 servings
1 tablespoon oil
3 cups cooked brown rice
1 cup bottled peanut sauce plus extra for dipping
2 6- to 10-ounce packages refrigerated, grilled chicken strips, cut into 1/2-inch pieces or 3 cups cubed, grilled chicken breasts
1 1/2 cups diced, peeled mango
1 cup julienne red bell pepper strips
Salt and pepper to taste
12 whole large leaves Boston or iceberg lettuce
Thai Chicken And Rice Lettuce Wraps Recipe at
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.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Date Added: 02/24/2009
Part of These Recipe Collections Find Similar Recipes »
 Chicken & Rice
Nutrition Facts per Serving
Yield:   6 servings
Calories: 338
Fat. Total: 9g
Fiber: 5g
Carbohydrates, Total: 40g
Sodium: 875mg
% Cal. from Fat: 24%
Cholesterol: 48mg
Protein: 24g
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