Mu Shu Chicken Wraps

• 1 onion, diced
• 1 1/2 - 2 lbs boneless skinless chicken thighs
• salt and pepper
• 1 cup hoisin sauce
• 2 tablespoons honey
• 1/4 teaspoon ground ginger
• 1 (12 ounce) bag broccoli coleslaw mix
• flour tortilla

1. Place the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 to 5 hours or until the meat pulls apart easily with a fork.
2. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
3. In a small bowl, mix together the hoisin sauce, honey, and ginger, then stir the mixture into the shredded chicken and onion.
4. Place a small handful of broccoli slaw on a warm tortilla, add several spoonfuls of the chicken mixture, and roll up.

onion, chicken thighs, salt, hoisin sauce, honey, ground ginger, broccoli coleslaw, flour tortilla

Taken from www.food.com/recipe/mu-shu-chicken-wraps-164061 (may not work)