Active Time

　　40 min

　　Total Time

　　40 min (not including grilling chicken)

　　You'll have some leftover creamy ginger soy dressing for salad later in the week.

　　

Ingredients

Makes 4 servings

　　

For rice

1 cup jasmine rice

　　1 3/4 cups water

　　1/4 teaspoon salt

　　

For 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

　　

For wraps

2 grilled chicken breast halves, shredded (2 cups)

　　1/3 cup lime vinaigrette (reserved from Grilled Chicken with Shredded Mesclun Salad )

　　3/4 lb Boston or Bibb lettuce, leaves separated

　　1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks

　　3 scallions, cut into 3-inch-long thin strips

　　1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

　　1/2 cup chopped fresh cilantro

　　

Make rice:

Step 1

Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then 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 and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm.

　　

Make dressing and serve wraps:

Step 2

Purée all dressing ingredients in a blender until smooth, about 1 minute.

　　

Step 3

Toss shredded chicken with lime vinaigrette.

　　

Step 4

Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.