What type of lettuce is best for lettuce wraps?

I recommend Boston, Bibb, Green Leaf or Romaine. The key is to find lettuce with leaves that are large enough to hold the filling and tender enough to wrap without breaking.

Can I prepare this recipe in advance?

Here are some steps you can do in advance: 1. Make the dressing up to two days ahead and keep in the fridge. Bring to room temperature before using. 2. Prepare the lettuce: Wash lettuce leaves, shake off excess water but leave them slightly damp. Then lay the leaves out in a single layer on a long sheet of paper towels. Cover with another sheet of paper towels, roll up from one side, gently and loosely, place roll in a plastic bag and store in the fridge. You may need two rolls depending on how large the leaves are. The lettuce will stay fresh for at least two days. 3. Shred chicken up to 24 hours ahead and keep in an airtight container in the fridge. 4. Prep the components ahead: Cut and arrange all the ingredients in their individual bowls, cover with plastic wrap and refrigerate for up to several hours before serving. Just remember to take the rice out of the fridge about 30 minutes before serving — the texture of cold rice is too firm and hard.

Chicken Mango Lettuce Wraps with Ginger Dressing

Name: Chicken Mango Lettuce Wraps with Ginger Dressing
Prep time: 30 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 3 cups warm or room temperature cooked rice such as jasmine or basmati (from 1 cup raw rice); 1/2 cup seasoned rice vinegar; 1/2 cup neutral flavored vegetable oil; 6 tablespoons mayonnaise; 1/4 cup soy sauce; 1/4 cup roughly chopped peeled fresh ginger (from a 2- by 3-inch piece); 2 large garlic cloves, roughly chopped; 1/2 teaspoon Asian sesame oil; 3 cups shredded chicken breast or thighs (from about 1 ½ pounds grilled, poached or rotisserie chicken); 24 Boston lettuce leaves (see notes); 1 English cucumber, halved lengthwise, cored, and cut into matchsticks or very thin half rounds; 6-8 scallions, thinly sliced; 2 (1-lb) firm-ripe mangoes, peeled, pitted, and cut into matchsticks or ½-inch dice; 1/2 cup chopped fresh cilantro; 3 limes, cut into wedges

Description

Fresh, vibrant chicken lettuce wraps that are perfect for a healthy family dinner or casual dinner party. The creamy ginger soy dressing alone is worth making. Add tender shredded chicken, juicy mango, crunchy cucumber and rice, all wrapped in crisp lettuce leaves, and you have one of the most reliably impressive dishes you can put on the table. Use rotisserie chicken and pre-cooked rice and it comes together in about 30 minutes.

Adapted from a 2005 recipe in Gourmet Magazine

Ingredients

Units Scale

The Rice

3 cups warm or room temperature cooked rice such as jasmine or basmati (from 1 cup raw rice)

Ginger Dressing

1/2 cup seasoned rice vinegar
1/2 cup neutral flavored vegetable oil
6 tablespoons mayonnaise
1/4 cup soy sauce
1/4 cup roughly chopped peeled fresh ginger (from a 2- by 3-inch piece)
2 large garlic cloves, roughly chopped
1/2 teaspoon Asian sesame oil

The Chicken

3 cups shredded chicken breast or thighs (from about 1 1/2 pounds grilled, poached or rotisserie chicken)

Other Wrap Ingredients:

24 Boston lettuce leaves (see notes)
1 English cucumber, halved lengthwise, cored, and cut into matchsticks or very thin half rounds
6-8 scallions, thinly sliced
2 (1-lb) firm-ripe mangoes, peeled, pitted, and cut into matchsticks or 1/2-inch dice
1/2 cup chopped fresh cilantro
3 limes, cut into wedges

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Instructions

Make the ginger dressing: Purée all dressing ingredients in a blender until smooth, about 1 minute.
Arrange the chicken, rice and remaining wrap ingredients in individual bowls or on a large platter. Pour the ginger dressing into a small pitcher and serve on the side. Let everyone build their own wraps and finish with a squeeze of fresh lime.

Notes

Best lettuce for lettuce wraps: Boston or Bibb are ideal — their cup shape holds the filling perfectly. Green Leaf and Romaine work well too. Look for leaves large enough to hold a generous scoop of filling and tender enough to fold without cracking.
To prep ahead: This dish is very make-ahead friendly. 1. Make the dressing up to two days ahead and refrigerate. Bring to room temperature before serving. 2. Prep lettuce leaves up to two days ahead: Wash lettuce leaves and shake off excess water but leave them damp, then lay them in a single layer on paper towels. Cover with another sheet of paper towels, roll up loosely from one side, tuck into a plastic bag and refrigerate. 3. Shred the chicken up to 24 hours ahead and store in an airtight container in the fridge. 4. Slice and arrange all filling ingredients in individual bowls, cover and refrigerate for up to several hours. Take the rice out of the fridge 30 minutes before serving — the texture of cold rice is too firm and hard.
To make rice bowls instead of wraps: Use baby spinach as your base. Divide the spinach and rice among individual bowls, arrange chicken, mango and cucumber on top, sprinkle with scallions and cilantro, and drizzle generously with ginger dressing.
No ripe mangoes? Peaches, nectarines or mandarin orange sections all work beautifully as substitutes. In a pinch, you can also use defrosted frozen mango.

Prep Time: 30 minutes
Category: Brunch, Dinner, Lunch
Cuisine: Asian-inspired