In Honor of Cinco De Mayo....Chinese Food!

Ok, so I feel bad that I didn't make anything Mexican for Cinco De Mayo, but I forgot about it when I was at the store buying groceries. This turned out to be a good thing, because these lettuce wraps were awesome! I took the leftovers for lunch the next day and they were just as good!

Chicken Lettuce Wraps with Sweet & Spicy Sauce

3 tablespoons unsalted, dry-roasted peanuts

3 tablespoons hoisin sauce

2 tablespoons cider vinegar

2 teaspoons low-sodium soy sauce

1 teaspoon bottled ground fresh ginger

1 teaspoon dark sesame oil

1/2 teaspoon crushed red pepper

1/2 teaspoon bottled minced garlic

2 cups packaged cabbage-and-carrot coleslaw

1 cup canned sliced water chestnuts, drained

8 ounces grilled chicken (cut into chunks)

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, and sauce in a bowl and toss well.
Spoon about 1/3 cup chicken salad in the center of each lettuce leaf.

Source: Cooking Light