Chicken, Rice, and Mango in Lettuce Wraps
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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These chicken, rice and mango lettuce wraps offer a vibrant blend of textures and temperatures, making them a fantastic choice for a fresh, high-protein lunch or a light evening meal. The combination of succulent shredded chicken and sweet, ripe mango provides a lovely balance against the crisp leaves of Boston or Bibb lettuce. Finished with a creamy, homemade ginger dressing and fragrant jasmine rice, every bite is packed with bright, Asian-inspired flavours.
This interactive dish is perfect for casual entertaining, allowing guests to build their own wraps at the table. It is naturally nutritious and can be easily adapted with extra herbs or a squeeze of fresh lime for added zest. Whether you are looking for a healthy family dinner or a sophisticated weekend snack, these wraps are a versatile and satisfying addition to your repertoire.
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Ingredients for Chicken, Rice, and Mango in Lettuce Wraps
240ml jasmine rice
425ml water
1/4 teaspoons salt
120ml seasoned rice vinegar
120ml vegetable oil
90ml mayonnaise
60ml soy sauce
60ml finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
2 garlic cloves, chopped
1/2 teaspoons Asian sesame oil
2 grilled chicken breast halves, shredded (475ml )
80ml lime vinaigrette (reserved from Grilled Chicken with Shredded Mesclun Salad )
350g 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 spring onions, cut into 3-inch-long thin strips
1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
1/2 cup chopped fresh coriander
How to make Chicken, Rice, and Mango in Lettuce Wraps
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 425ml water and 1/4 teaspoons 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.
Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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