My Thai Chicken Wraps

Ingredients

• 6 servings pepper black to taste
• 12 ounce coleslaw mix with carrots
• 1 tablespoon basil fresh chopped
• 1 tablespoon ginger fresh minced
• 1 tablespoon garlic minced
• 0.5 cup hoisin sauce 
• 1 head lettuce green dry separated rinsed
• 1 cup satay sauce thai-style
• 1 large rotisserie chicken cut 
• 0.3 cup soya sauce 
• 2 tablespoons sugar white
• 2 tablespoons vinegar white

Equipment

• frying pan

Directions

1. Heat a large skillet over medium-high heat.
2. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper.
3. 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.
4. 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.