Chicken, Rice and Mango Lettuce Wraps |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is from the monthly community magazine I get in the mail. Ingredients:
2 cups jasmine rice, prepared |
1/2 cup seasoned rice vinegar |
1/2 cup vegetable oil |
6 tablespoons mayonnaise |
1/4 cup soy sauce |
1/4 cup ginger, peeled and finely chopped |
2 garlic cloves, chopped |
1/2 teaspoon sesame oil |
1/4 cup fresh lime juice |
1 1/2 teaspoons honey |
1/4 teaspoon red pepper flakes |
1 teaspoon salt |
1/2 cup olive oil |
2 chicken breasts, cooked and shredded |
1 large head iceberg lettuce or 1 large romaine lettuce, leaves separated |
1/2 seedless cucumber, cut into 1/8-in thick matchsticks |
1/2 red bell pepper, cuto into 1/8-inch matchsticks |
3 scallions, cut into 3-inch long thin strips |
1 mango, cut into 1/8-inch matchsticks |
1/2 cup cilantro, chopped |
Directions:
1. Puree rice vinegar, oil, mayonnaise, soy sauce, ginger, garlic and sesame oil in a blender, set aside.
2. In a separate bowl, wisk together lime juice, honey, red pepper flakes, salt and olive oil.
3. Mix enough of the lime mixture with the shredded chicken and rice to generously coat, but not to over saturate.
4. Spoon chicken/rice mixture, vegetables, mango and cilantro into lettuce leaves.
5. Drizzle with ginger/mayonnaise dressing.
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