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
- ½ cup hoisin sauce
- ¼ cup soy sauce
- 2 tablespoons white vinegar
- 1 head green leaf lettuce, leaves separated, rinsed, and patted dry
- 1 cup Thai-style peanut sauce
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Instructions
- 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.
- 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.
Source
Original recipe: View Original