• 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


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.

RecID 11012

nutrition information per serving

338 calories; 9g total fat; 48mg cholesterol; 875mg sodium; 40g carbohydrates; 5g fiber; 24g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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