Friday, July 3, 2009

Asian Chicken Wraps

I first had these wraps at Heather Braun's house. They are really simple and taste like they were made in a restaurant!

3 tablespoons unsalted, dry-roasted peanuts
3 tablespoons hoisin sauce (I just used soy sauce)
2 tablespoons cider vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon bottled ground fresh ginger (such as Spice World)
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
1/2 teaspoon bottled minced garlic
2 cups packaged cabbage-and-carrot coleslaw
8 ounces grilled chicken breast strips (such as Louis Rich)
12 Bibb lettuce leaves

Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.

Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk.

Combine peanuts, coleslaw, water chestnuts, and chicken in a medium bowl; toss well.

Spoon about 1/3 cup chicken salad in the center of each lettuce leaf; top each with 2 teaspoons sauce. Roll up; secure with a wooden pick.


Emily said...

This looked so fresh I had to try it! We had cilantro too, so I added it and LOVED it. Thanks so much. Kryssa turned me on to your blog!

jench said...

This is the second time we have made it and it is sooo good. This time my husband stir fried the chicken with a little honey, soy sauce, Thai chili paste and garlic. We then served it with the saucy sauce. Excellent meal!


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