Chicken Rice and Nectarine Wraps
shared by Jennifer
Chicken Rice and Nectarine Wraps
shared by Jennifer in Sandwich & Chicken
Details:
-
PT30M
- Prep Time: 30 Minutes PT15M
- Cook Time: 15 Minutes PT45M
- Total Time: 45 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
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,
Ingredients:
- 1 cup rice
- 1¾ cups water
- ¼ teaspoon salt
- ½ cup seasoned rice vinegar
- ½ cup vegetable oil
- 6 Tablespoons mayonnaise
- ¼ cup soy sauce
- ¼ cup finely-chopped peeled fresh ginger (from a 2x3-inch piece)
- 2 garlic cloves, chopped
- ½ teaspoon sesame oil
- 2 grilled chicken breast halves, shredded (2 cups)
- 2 Tablespoons lime juice
- ⅓ cup olive oil
- ¾ lb. Boston or Bibb lettuce, leaves separated
- ½ seedless cucumber (usually plastic-wrapped),
- 3 scallions
- 1 lb. firm-ripe peaches
- ½ cup chopped fresh cilantro
- 4 to 6 large flour tortillas
Directions:
- 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.
- Place the vinegar, oil, mayonnaise, soy sauce, ginger, garlic and sesame oil in a blender until smooth, about 1 minute.
- Shred chicken and toss with lime juice and olive oil.
- Peel, pit, and cut peach into 1/8-inch-thick matchsticks.
- Cut scallion into 3-inch-long thin strips. Halve cucumber lengthwise, then core, and cut into 1/8-inch-thick matchsticks.
- Layer the rice, lettuce, scallions, cucumber, peach, and cilantro onto the warp and drizzle with ginger dressing. Wrap or roll up and serve.