my thai chicken wraps

my thai chicken wraps
  • 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 (12 ounce) package coleslaw mix with carrots
  • 1 tablespoon chopped fresh basil
  • 2 tablespoons white sugar
  • black pepper to taste
  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 2 tablespoons white vinegar
  • 1 head green leaf lettuce, leaves separated, rinsed, and patted dry
  • 1 cup Thai-style peanut sauce


  1. 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. 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.

03/27/2017
my thai chicken wraps, recipe PT15M PT1H 5 455 calories

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