Name: My Thai Chicken Wraps
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Rotisserie chicken, skinned and boned, meat pulled into large chunks - 1; Minced garlic - 1 tablespoon; Minced fresh ginger - 1 tablespoon; Coleslaw mix with carrots - 1 (12 ounce) package; Chopped fresh basil - 1 tablespoon; White sugar - 2 tablespoons; Black pepper to taste - 2 tablespoons; Hoisin sauce - ½ cup; Soy sauce - ¼ cup; White vinegar - 2 tablespoons; Green leaf lettuce, leaves separated, rinsed, and patted dry - 1 head; Thai-style peanut sauce - 1 cup

Ingredients for - My Thai Chicken Wraps

1. Rotisserie chicken, skinned and boned, meat pulled into large chunks 1

2. Minced garlic 1 tablespoon

3. Minced fresh ginger 1 tablespoon

4. Coleslaw mix with carrots 1 (12 ounce) package

5. Chopped fresh basil 1 tablespoon

6. White sugar 2 tablespoons

7. Black pepper to taste 2 tablespoons

8. Hoisin sauce ½ cup

9. Soy sauce ¼ cup

10. White vinegar 2 tablespoons

11. Green leaf lettuce, leaves separated, rinsed, and patted dry 1 head

12. Thai-style peanut sauce 1 cup

How to cook deliciously - My Thai Chicken Wraps

1 . Stage

Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.

2 . Stage

To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.