Lettuce Wraps with Chicken, Wild Rice and Sugar Snap Peas

1 1/2 cups dry wild rice mix
2 3/4 cups vegetable broth
1 lb chicken breast, cut into 1" pieces
1 shallot, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
8 oz sugar snap peas, trimmed and halved
2 tbsp raspberry vinegar
1/2 cup toasted walnuts, chopped
1/4 cup parsley, chopped
1/2 tsp sea salt
1/4 tsp black pepper
1 head Boston Bibb lettuce

Rinse and drain rice. Place rice in slow cooker and add broth, chicken, shallot, carrot and celery. Cover and cook on low for about 5 hours or until rice kernels are open but not mushy. Stir in sugar snap peas, vinegar, walnuts, parsley, salt and pepper. Meanwhile, remove 12 small bowl-shaped leaves from the head of lettuce; rinse and pat dry. Spoon about 1/2 cu of the rice mixture into each lettuce cup and serve.

Serving Size: Makes 8 1/2 - cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SHAWNY2.