My Thai Chicken Wraps

Ingredients

• 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
• 1 (12 ounce) package coleslaw mix with carrots
• 2 tablespoons white sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon chopped fresh basil
• black pepper to taste
• 0.5 cup hoisin sauce
• 0.25 cup soy sauce
• 2 tablespoons white vinegar
• 1 head green leaf lettuce, leaves separated, rinsed, and patted dry
• 1 cup Thai-style peanut sauce

Steps

1. Heat a large skillet over medium-high heat. Add chicken, coleslaw mix, sugar, garlic, ginger, basil, and pepper to the hot skillet. Pour in hoisin sauce, soy sauce, and vinegar; bring to a simmer. Cook and stir until chicken is hot and liquid has been absorbed, about 10 minutes.
2. To serve, line a platter with lettuce leaves and pour chicken mixture into the center of the platter. Each diner assembles their own wrap by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, and then rolling it into a cylinder.