My Thai Chicken Wraps recipe
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Ingredients
- 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 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
Nutrition Info
- 604 caloriescarbohydrate: 28.1 gcholesterol: 126.7 mgfat: 34.2 gfiber: 3.5 gprotein: 46.5 gsaturatedFat: 8.5 gservingSize: -sodium: 1182.8 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions My Thai Chicken Wraps
Directions
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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.
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.