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1/4 cup rice vinegar
1/4 cup olive oil
3 tablespoons mayonnaise
2 tablespoons light soy sauce
2 tablespoons finely chopped fresh ginger
1 teaspoon minced garlic
2 drops Asian sesame oil
Shredded meat from 2 cooked chicken legs
6 leaves Bibb lettuce
1/2 seedless cucumber, chopped
1 mango, pitted, peeled and diced
1/2 cup seedless grapes
3 scallions, thinly sliced
1/2 cup chopped fresh cilantro
2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
To make dressing:
1. Combine all ingredients in blender and blend until smooth. Refrigerate until serving time.
To assemble wraps:
1. In small bowl, combine chicken with about 3 tablespoons dressing.
2. Divide mixture among lettuce leaves. Top each with some of remaining ingredients and roll up to form wraps.