This is one of my favorite dishes for serving a crowd in spring, late spring, and summer. You can double, triple or quadruple the recipe depending on how many people are coming to the table, and everyone can individualize their wraps.
Dressing:
1/3 cup lime juice
1/3 cup canola oil (or any other neutral vegetable oil)
6 tablespoons light mayonnaise
2 tablespoons sugar
1/4 cup finely chopped peeled fresh ginger
3 garlic cloves, peeled, chopped
Wraps:
2 cups thinly sliced or shredded chicken breasts (about 2 cooked breasts)
3/4 pound head of Boston or Bibb lettuce; leaves separated
1/2 of a large seedless cucumber, halved lengthwise, seeds scooped out, and cut into 1/8-inch-thick matchsticks
2 large firm-ripe mangoes, peeled, pitted, and cut into 1/8-inch-thick matchsticks
1/2 cup fresh mint leaves
2 cups cooked, cooled (to room temperature, not cold) Jasmine or white rice
Optional: salted, dry roasted, chopped peanuts or cashews
Purée all dressing ingredients in a blender until smooth, about 1 minute. Season with salt and pepper to taste.
Toss shredded chicken with 1/3 cup of the dressing.
Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side. Assemble ingredients in lettuce leaves to make the wraps, drizzling with dressing. Makes 4 servings.
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