Two lettuce leaves filled with Thai Chicken and Brown Rice next to a black bowl filled with the chicken and rice.

Thai Chicken & Brown Rice Lettuce Wraps

Recipe developed for USA Rice by Chef Cyndie Story, PhD, RD, CC.

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

  • Servings
  • Serving Size
    2 wraps


  • 6 pounds 4 ounces chicken fajita meat, cooked, frozen
  • 4 pounds mango, fresh or frozen, peeled, diced
  • 2 pounds red bell peppers, raw, cut into 2-inch by ½ inch strips
  • 1 quart 1 cup peanut sauce, prepared*
  • 8 pounds brown rice, medium or long grain, cooked
  • 3 ounces (2 cups) cilantro, fresh, chopped
  • 100 each lettuce, iceberg or boston, large whole leaves


  • Lightly coat 4-inch full size steam table pans with food release spray.  Place 3 pounds 2 ounces chicken into each pan.  For 50 servings use 2 pans.
  • Add to each pan 2 pounds diced mango or pineapple, 1-pound red pepper strips, and 1 quart prepared peanut sauce*.
  • Cover and cook in a preheated 350°F oven for 30 minutes, or until the internal temperature reaches 135°F or above.
    Critical Control Point: Heat to 135°F or higher for at least 15 seconds.
  • Stir 2 pounds of hot, cooked brown rice into each pan.
    Critical Control Point: Hold for service at 135°F or higher.
  • Sprinkle ½ cup of chopped fresh cilantro over each pan just before service.
  • Place 1 cup of the Thai Chicken and Rice mixture in a serving container.
  • Serve 2 large, fresh lettuce leaves with each serving for students to make their own lettuce wrap.

Recipe Notes

For a peanut free sauce consider whisking together: 1 pint 2 ounce prepared sweet chili sauce and 1 pint 7 ounce pineapple juice.

Nutrition Facts

  • Serving 2 wraps
  • Calories 39.1
  • Total Fat 7.6g
  • Saturated Fat 2g
  • Sodium 859mg
  • Carbohydrates 39.1g
  • Dietary Fiber 2.9g
  • Protein 20.7g