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Category: Main Dish
Prep Time: Cook Time: Total Time:
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 3inch piece)
2 garlic cloves, chopped
1/2 teaspoon Asian toasted sesame oil
For wraps
2 grilled chicken breast halves, shredded (2 cups)
1/3 cup lime vinaigrette*
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
Preparation
Make rice:
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:
Puree all dressing ingredients in a blender until smooth, about 1 minute.
Toss shredded chicken with 1/3 c lime vinaigrette.
Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.
Lime Vinaigrette
1/2 cup fresh lime juice
1 or 2 tablespoons honey according to taste
1/2 teaspoon dried red pepper flakes
2 teaspoons salt
1 cup olive oil
Epicurious
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Chicken w/ Mango Wraps
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Category: Main Dish
Prep Time: Cook Time: Total Time:
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 3inch piece)
2 garlic cloves, chopped
1/2 teaspoon Asian toasted sesame oil
For wraps
2 grilled chicken breast halves, shredded (2 cups)
1/3 cup lime vinaigrette*
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
Preparation
Make rice:
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:
Puree all dressing ingredients in a blender until smooth, about 1 minute.
Toss shredded chicken with 1/3 c lime vinaigrette.
Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.
Lime Vinaigrette
1/2 cup fresh lime juice
1 or 2 tablespoons honey according to taste
1/2 teaspoon dried red pepper flakes
2 teaspoons salt
1 cup olive oil
Epicurious
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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