Chicken, Rice, and Mango in Lettuce Wraps

Ingredients

• 0.8 lb boston lettuce separated
• 2 cups chicken breast strips/pre-cooked/chopped shredded
• 0.5  cucumber seedless cored halved lengthwise cut into 1/-thick matchsticks (usually plastic-wrapped)
• 0.5 cup cilantro leaves fresh chopped
• 0.3 cup ginger fresh peeled finely chopped (from a 2- by 3-inch piece)
• 2  garlic clove chopped
• 1 cup jasmine rice 
• 0.3 cup grilled chicken shredded with mesclun salad)
• 1 lb mangos pitted peeled cut into 1/8-inch-thick matchsticks
• 6 tablespoons mayonnaise 
• 0.3 teaspoon salt 
• 3  spring onion cut into 3-inch-long thin strips
• 0.5 cup seasoned rice vinegar 
• 0.5 teaspoon sesame oil 
• 0.3 cup soya sauce 
• 0.5 cup vegetable oil 
• 1.8 cups water 

Equipment

• bowl
• sieve
• blender

Directions

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.
2. 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.
3. Purée all dressing ingredients in a blender until smooth, about 1 minute.
4. Toss shredded chicken with lime vinaigrette.
5. Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.