2 (6 to 10 ounce) packages refrigerated, grilled chicken strips, cut into 1⁄2 inch pieces or 3 cups cubed, grilled chicken breasts
11⁄2 cups diced, peeled mango
1 cup julienne red bell pepper
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 sauté 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.