Brown Rice Lettuce Wraps

Brown Rice Lettuce Wraps
  • Servings: 4, for breakfast and lunch
  • Difficulty: easy
  • Provided by:

    Ingredients Print Recipe

  • 2 cups brown long-grain rice
  • 4 cups water
  • 3 Tablespoons extra virgin olive oil
  • 2 green onions, finely sliced
  • 1/4 cup chopped fresh basil
  • 1 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 cups diced cooked chicken
  • 1 cup frozen peas, thawed
  • Hot sauce to taste
  • Roasted, salted sunflower seeds
  • Whole firm lettuce leaves (Romaine, butter, leaf, etc.)


1. In a large saucepan, combine rice, water, and olive oil. Bring to a boil, reduce to a simmer, and cover. Cook for 35-40 minutes or until the rice is tender. Remove the rice from the pan and let cool. When cool, place in the refrigerator. Half of the rice is saved for a quick breakfast consisting of milk, rice, sugar, and cinnamon warmed in the microwave.

2. In a bowl, combine half of the cooked rice, green onion, basil, yogurt, mayonnaise, salt, and black pepper.

3. Fold in the chicken and peas.

4. Pack the rice mixture with whole lettuce leaves and sunflower seeds separately in the lunch. Be sure to include a spoon. When ready to eat, simply spoon some of the rice mixture on the lettuce leaves along with sunflower seeds. Then roll up and eat!
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