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Ingredients
Serves 4 | 40 minutes
FOR THE WRAPS:
- 1 cup jasmine rice
- 1 3/4 cups water
- 1/4 teaspoon salt
- 2 cups (10 ounces) shredded grilled chicken or store-bought rotisserie chicken
- 2 heads Boston or Bibb lettuce, leaves separated
- 1/2 seedless cucumber, halved lengthwise, seedy center scooped out, and cut into
- 1/8-inch-thick matchsticks
- 1 (1-pound) firm but ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
- 1/2 cup chopped fresh cilantro
FOR THE DRESSING:
- 1/2 cup seasoned rice vinegar
- 1/2 cup vegetable oil
- 6 tablespoons mayonnaise
- 1/4 cup soy sauce
- 1/4 cup finely chopped peeled fresh ginger
(from a 2-by-3-inch piece) - 2 garlic cloves, chopped
- 1/2 teaspoon Asian sesame oil
- Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear; drain in a sieve.
- Bring water and salt to a boil in a 2- to 3-quart saucepan.
- Add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes.
- Remove from heat and let stand, covered, for 10 minutes, then fluff rice with a fork and transfer to a serving bowl to cool to warm.
- Puree all dressing ingredients in a blender until smooth, about 1 minute. Transfer to a serving bowl or small pitcher.
- To serve, put chicken, rice, and remaining wrap ingredients in separate bowls on a large platter. Serve dressing on the side for drizzling. Let guests stuff the lettuce leaves as they please.
