chicken lettuce wraps with sweet and spicy sauce

Ingredients

• 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 (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
• 1 cup canned sliced water chestnuts, drained
• 8 ounces grilled chicken breast strips (such as Louis Rich)
• 12 Bibb lettuce leaves

Preparation

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.