You’ll have some leftover creamy ginger soy dressing for salad later in the week.
1 cup rice
1 3/4 cups water
1/4 teaspoon salt
1/2 cup seasoned rice vinegar
1/2 cup vegetable oil
6 tablespoons mayonnaise
1/4 cup soy sauce
1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
2 garlic cloves, chopped
1/2 teaspoon sesame oil
2 grilled chicken breast halves shredded (2 cups)
2 tablespoons lime juice
1/3 cup olive oil
3/4 lb 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 scallions, cut into 3-inch-long thin strips
1 (1-lb) firm-ripe peaches, peeled, pitted, and cut into 1/8-inch-thick matchsticks
1/2 cup chopped fresh cilantro
4 to 6 large flour tortilla
Make rice: 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.
Make dressing and serve wraps: Place the vinegar, oil, mayonnaise, soy sauce, ginger, garlic and sesame oil in a blender until smooth, about 1 minute. Toss shredded chicken with lime juice and olive oil. Layer the rice, lettuce, scallions, peach slice and cilantro onto the warp and drizzle with ginger dressing. Wrap or roll up and serve. Makes 4 to 6.