"Rice to the Rescue!" Recipe Contest Winner- Priscilla Yee Yield: Makes 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   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.

Meal Part: Sandwiches, Wraps, Main Dish   Preparation: Quick and Easy   Main Ingredient: Vegetables, Poultry   Cuisine Type: Thai

Nutrition Facts Calories 338   % Daily Value* Total Fat 9g Cholesterol 48mg Sodium 875mg Total Carbohydrate 40g Dietary Fiber 5g Protein 24g