Chicken Lettuce Wraps with Ginger Dressing - May

So I'm going to cook and freeze the chicken, make the ginger dressing, and send along peanuts and cilantro. But y'all will have to buy the lettuce, cucumber, and fruit of choice. Don't worry about cutting everything fancy, unless you want to! I just chop into bite-sized peices. And for my kids, I just give them everything separate. Two notes: 1. Make sure you have all the ingredients for the wraps, b/c it's just not the same without that yummy combo of ingredients! 2. Definitely use Bibb or Boston lettuce. Any other lettuce is more bitter and less wrappable.

For rice 1 cup rice 1 3/4 cups water For ginger 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) 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 (or pear or apple), peeled, pitted, and cut into 1/8-inch-thick matchsticks 1/2 cup chopped fresh cilantro Peanuts Make rice Serve wraps Assemble wraps (each person individually) with rice, chicken, handful of other wrap ingredients and then drizzle with dressing.