White & Wild Rice Chicken Lettuce Wraps
This recipe got both Jay and I really excited – it’s fresh, flavorful, totally good for you, and way more filling than we expected! With a couple of tweaks to the original recipe I cut the oil and freshened it up. Jay and I ate this as lettuce wraps, it it would also be awesome on a bed of lettuce, in a wrap, or a pita.
White & Wild Rice Chicken Lettuce Wraps
1 box (6 oz) white-and-wild rice mix
3 Tbs rice vinegar
1 Tbs honey-dijon mustard
1/4 tsp pepper
1/4 c. natural apple sauce
1 lb cooked, shredded chicken
1 gala apple, cored and chopped
1 green onion, sliced
2 large celery ribs, chopped
1 carrot, chopped
1/2 c. almond slices
1/2 c. dried cranberries
large full lettuce leaves for wraps
Prepare rice mix according to box directions, omitting oil if called for. Meanwhile, combine vinegar, mustard, pepper, and apple sauce in a small bowl. In a larger serving dish combine chicken, apple, onion, celery, carrot, almonds, and cranberries. Mix until evenly blended. Once rice cooks, add to serving dish and mix in. By tablespoon scoops add the “dressing” mixture to the rice salad, stirring between each addition. Use as much dressing as needed to coat all of the ingredients (I didn’t use all that I made, but close). Scoop salad mixture into lettuce leaves and enjoy!
*Kim’s Note: to cook the chicken, I boiled it on a med-high heat, and then shredded it by hand. This kept the moisture in, and saved the healthy element of this recipe by not frying.
