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.

rotisserie chicken, garlic, fresh ginger, carrots, fresh basil, white sugar, black pepper, hoisin sauce, soy sauce, white vinegar, green leaf lettuce, peanut sauce

Taken from www.allrecipes.com/recipe/147205/my-thai-chicken-wraps/ (may not work)