entree
Thai Chicken & Brown Rice Lettuce Wraps Scaled for: 50 Servings (1 Each) Allergens: Not provided
Ingredient
Quantity
Chicken (cooked) Shredded or Diced
6 pounds 4 ounces 4 pounds (3 quarts) 2 pounds (2 quarts)
Mango, Diced OR Pineapple Bits, drained
Peppers, Bell, Red, Fresh, Julienne
Brown Rice, Cooked
8 pounds (6 quarts, 1 cup)
*Peanut Sauce (See recipe page 35)
1 quart 2 1/4 cups 3 ounces (2 cups)
Cilantro, Fresh, Chopped
Lettuce, Boston or Bibb, Large Whole Leaves 100 each
DIRECTIONS:
1. Combine chicken, mango or pineapple, red bell pepper, brown rice, and peanut sauce. Gently mix. 2. Place 1 cup of the Thai Chicken and rice mixture in a serving container.
3. Garnish chicken/rice mixture with fresh cilantro. 4. Serve 2 large, fresh lettuce leaves with each serving for students to make their own lettuce wraps. Serve cold.
Variation: * For a Peanut-Free sauce whisk together 1 pint 2 ounces of sweet chili sauce and 1 pint 7 ounces of pineapple juice.
Recipe Included from the USFA Cooking for Healthy Kids Training
School Bites | Fall 2025 Release | Page 13
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