Chicken, Rice, and Mango in Lettuce Wraps

Rice

1 cup jasmine rice

1 ¾ cups water

¼ teaspoon salt

Lime Vinaigrette

¼ cup fresh lime juice

½ tablespoon mild honey

¼ teaspoon dried hot red pepper flakes

1 ¼ teaspoons salt

½ cup olive oil

For Wraps

2 grilled chicken breast halves, shredded

⅓ cup lime vinaigrette

¾ lb Boston or Bibb lettuce, leaves separated

½ seedless cucumber, halved lengthwise, cored, and cut into ⅛-inch-thick matchsticks

3 scallions, cut into 3-inch-long thin strips

1 (1-lb) firm-ripe mango, peeled, pitted, and cut into ⅛-inch-thick matchsticks

½ cup chopped fresh cilantro

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 ¾ cups water and ¼ 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.

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