Chicken Rice and Nectarine Wraps

Recipe Source: Oukosher

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:

1. 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.
2. Remove from heat and let stand, covered and undisturbed, 10 minutes.
3. Fluff rice with a fork and transfer to a bowl to cool to warm.
4. Place the vinegar, oil, mayonnaise, soy sauce, ginger, garlic and sesame oil in a blender until smooth, about 1 minute.
5. Shred chicken and toss with lime juice and olive oil.
6. Peel, pit, and cut peach into 1/8-inch-thick matchsticks.
7. Cut scallion into 3-inch-long thin strips. Halve cucumber lengthwise, then core, and cut into 1/8-inch-thick matchsticks.
8. Layer the rice, lettuce, scallions, cucumber, peach, and cilantro onto the warp and drizzle with ginger dressing. Wrap or roll up and serve.