Best Chicken And Mango Lettuce Wraps Recipes

Chicken, Rice, and Mango in Lettuce Wraps image

Yield Makes 4 servings

Number Of Ingredients 20

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

Steps:

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:
Purée all dressing ingredients in a blender until smooth, about 1 minute.
Toss shredded chicken with lime vinaigrette.
Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.

CHICKEN AND MANGO LETTUCE WRAPS image

Yield 4-6 servings

Number Of Ingredients 22

(wraps)
1 cup jasmine rice, rinsed
2 chicken breasts
2 tbsp olive oil
1 head Boston lettuce, leaves separated
1/2 cucumber, cut into matchstick-size slices
3 scallions, thinly sliced into 3-inch strips
3 carrots, shredded (in the food processor) or cut into matchstick-size slices
1 mango, peeled and cut into matchstick-sized slices
1/2 cup cilantro
(lime vinaigrette)
1/4 cup lime juice
3 tbsp oil
2 tbsp honey
pinch of salt
(soy dipping sauce)
1/2 cup seasoned rice vinegar
1 tbsp vegetable oil
6 tbsp mayonnaise
1/4 cup soy sauce
1/4 cup ginger, finely chopped
1/2 teaspoon Asian sesame oil

Steps:

Make the marinade for the chicken by combining soy sauce, sugar, sesame seeds and scallions. Add chicken and marinate in refrigerator for at least two hours. Boil 3 1/2 cups of water. Add rice and cook covered until water is absorbed, about 20 minutes. In a large pan, saute spinach in about 1 tbsp sesame oil, then set aside. Add additional tbsp oil, and cook carrots until they begin to soften. Add shitake mushrooms and cook until soft. Remove vegetables and set aside. Heat a tiny bit more oil, then add the chicken and cook through, about 10 minutes. Make sauce by combining ingredients in a small saucepan and stirring until it reaches a boil. Just before serving, fry the eggs sunny-side up, and you can leave the egg a bit runny if you like. Serve all ingredients over rice, and drizzle with sauce.