Optional: Make the rice. Add the rinsed rice, water, and salt to a pot with a tight fitting lid and bring to a boil. Once boiling, stir once, turn the heat down to low, cover and cook for 15 minutes. No peeking! Once the time is up, remove from the heat and keep covered for another 15 minutes. Then fluff with a fork and allow to cool completely before storing.

Prepare the filling. In a large skillet (10-12") over medium heat add the oil and heat for one minute. Once hot, add the ground chicken and top with salt and pepper. Let it cook for 5-7 minutes to develop some color, stirring occasionally, then add half the shallot, garlic, half of the jalapeno, and the mushrooms to the pan. Continue to cook for 2-3 minutes, then add the soy sauce, fish sauce, brown sugar, and half the lime juice and continue to stir until the liquid has absorbed and cooked down, about 3-5 more minutes. Add the carrot and let it cook for another minute. Taste and add more salt and pepper as desired. Remove from the heat and set aside.

While the filling cools, make the mango salsa. Add the chopped mango, the other half of the shallot and jalapeno, and mint to a small bowl. Stir together with a fork and add the remaining lime juice and salt and pepper. Taste to adjust seasonings and store in a container with a tight fitting lid until ready to serve.

Assemble. Carefully wash and dry your pieces of lettuce and store them in a container with a paper towel. When ready to use, take out the amount you would like per serving and top with about 1/3-1/2 cup of filling and 1-2 tablespoons of the mango salsa. The filling can be eaten cold or heated up. Serve with rice on the side and sweet chili dipping sauce if you like. Enjoy!