Thai Chik'n & Rice Lettuce Wraps

DIRECTIONS

1. If Mango is frozen, thaw overnight in fridge. Dice into 1⁄4 inch pieces.
2. Prepare Deeply Rooted Crumbles according to package.
3. Cook rice according to package directions.
4. To prepare sauce, whisk together prepared Sweet Chili Sauce and pineapple juice.
5. Lightly coat 4-inch full-size steam table pans with food release spray. For 60 servings use 2 pans. For 120 servings use 4 pans.
6. Add crumbles, diced mango, red pepper strips, and prepared Sauce to pan.
7. Cover and cook in a preheated 350°F oven for 15 minutes, or until the internal temperature reaches 135°F or above for at least 15 seconds (CCP).
8. Stir in hot, cooked brown rice into each pan.
9. Sprinkle 1 c. of chopped fresh cilantro over each pan just before serving.
10. Place 1 3⁄4 c. of Thai Chik’n and Rice mixture in a serving container.
11. Serve 3 large, fresh lettuce leaves with each serving for students to make their own lettuce wraps.

TIPS

• Substitute pineapple for mango in step 6
• Sprinkle each Wrap with cilantro