Recipe: Thai Chicken and Rice Lettuce Wraps (using brown rice, mango and peanut sauce)

THAI CHICKEN AND RICE LETTUCE WRAPS

1 tablespoon canola or olive oil
3 cups cooked brown rice
1 cup bottled peanut sauce plus extra for dipping
2 packages (6 to 10 ounces each) 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 julienned red bell pepper strips
Salt and pepper (to taste)
12 whole large iceberg lettuce leaves (for serving)

Heat oil in large non-stick skillet over medium heat. Add cooked rice. Lightly saute rice, stirring frequently, about 3 minutes.

In a large bowl, combine rice, 1 cup peanut sauce, chicken, mango and bell pepper. Toss to coat. Season with salt and pepper to taste.

TO SERVE:
Arrange lettuce leaves on large platter. Spoon chicken mixture into center of each leaf, and roll around filling to eat. Serve with extra peanut sauce for dipping.

Makes 6 servings
Source: USA Rice Federation