This Recipe Provided by Carolina® Rice

Asian Lettuce Wraps

posted by 4 years ago


1 c. Carolina® White Rice

1 3/4 c. gluten free chicken broth

1/4 c. water

1 Tbs. cornstarch

1/2 c. gluten free Teriyaki sauce

1 lb. boneless skinless chicken breast, thinly sliced 1 x 1/4 inch

1 (8 oz.) can sliced water chestnuts, drained

2 Tbs. vegetable oil

rice noodles

4 carrots, shredded

2 iceberg lettuce leaves


Prepare rice according to package directions, using chicken broth as cooking liquid. Meanwhile, whisk together the water and cornstarch in a large bowl until smooth. Stir in Teriyaki sauce. Add the chicken and water chestnuts and stir to coat. Marinate for 30 minutes in the refrigerator. Stir-fry small batches of the chicken in hot oil in a large skillet until it is no longer pink. Arrange the rice, rice noodles, carrots, chicken and lettuce leaves on a serving platter. To prepare the lettuce wraps, a lettuce leaf is layered with rice, rice noodles, carrots and chicken and then rolled. A dipping sauce may be served. (Serves: 6)

tags:  asian lettuce wraps, rice, riviana, asian, chicken
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