This pork tenderloin dish’s flavorful ingredients include fresh sage, sun-dried tomatoes, prosciutto, and cream. It is both lovely and easy! If prosciutto is not available, chopped ham may be substituted.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
- ½ cup hoisin sauce
- ¼ cup soy sauce
- 2 tablespoons white vinegar
- 1 head green leaf lettuce, leaves separated, rinsed, and patted dry
- 1 cup Thai-style peanut sauce
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 604 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 4 g |
| Protein | 47 g |
| Saturated Fat | 9 g |
| Sodium | 1183 mg |
| Sugars | 11 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
These lettuce wraps are so good! I altered a bit as follows: I made the sauce separately (and made 1.5 x the amount of sauce) before adding it to chicken/slaw mix, used poached chicken breasts which really soaked up the sauce, added a can of water chestnuts, some crushed red pepper flakes for heat, and served chicken mixture over jasmine rice to make it a bit more hearty. Also, I just added the peanut sauce to the chicken mixture instead of having it as a side. Bibb lettuce works best in my opinion. Thank you!
This was way too sweet. I will probably make again without the sugar. I used leftover chicken thighs, broccoli slaw and tortilla wraps.
The flavors did not combine well and was too soupy.
Good, but VERY MESSY
I’ve already made this twice. It was awesome and will become a regular “week night” meal for my family. It is just as good as PF Changs! Per other reviews, I used honey instead of hoisin.
Up the hoisin, lose the sugar, and maybe some scallions or water chestnuts next time. Be sure the deep fry some rice angel hair sized noodles for crunch! I fried mine in coconut oil and they puff up in seconds as you crumble then into the oil set on medium.
Didn’t like this at all. Way too much hoisin sauce for my taste. Suggest adding the slaw mix at the end to avoid it turning to mush.
I made it exactly as listed and it was awesome. You do have to pick your lettuce carfully to get the best wraps.
This recipe is a 4.5 and a keeper. I used soy-ginger flavored, diced chicken thighs. I added water chestnuts and red pepper flakes. I halved the sugar and served over white rice. Very tasty. Next time I’ll add the coleslaw at the last minute to keep the crunch.
Turned out delicious! I didn’t have cabbage so I skipped that.
So good! Some other reviewers said the hoisin was a little sweet so I reduced it to 1/4 c and it was perfect. I thought the chicken mixture was the perfect consistency and not too runny. Oh and I had rice vinegar on hand so I used that instead of white vinegar. I did make some changes as to how it was served. I used inspiration from a wrap I’ve had at a local restaurant. I added Jasmine rice and crispy Asain noodles and served it in a spinach tortilla shell instead of lettuce. If the meat mixture is too runny the rice will help soak it up.
My husband and son really liked but I thought it was a little too sweet. I might cut down a little on the hoisin sauce and sugar.
Very good recipe to start with. I had leftover chicken breast and pork loin so I minced both for the recipe. I used juice of one lime instead of vinegar and minced a small sweet onion to add to the mix. I added the slaw mix at the last minute so the cabbage would stay crunchy. Excellent!
Just made these tonight and my husband and I loved them! Yes, they can be messy but totally worth it. We decided that garnishing with chopped peanuts and a little green onion would make them even better.
These were great. I had 2-legs/thighs left from a rotisserie chicken so reduced the serving size to two. Easy and delicious. Only modification was I left out the sugar as I don’t like things too sweet. I used Boston lettuce for the wraps. Will probably make again.
Loved it. Didn’t have the slaw but added carrots and cayenne pepper. Also used honey instead of hosin sauce. Pretty delish. Even my 10 year old loved it.
This was delicious. I suggest leaving the coleslaw mix separate and just adding to the wrap cold. This way they are less drippy/sticky so you don’t get your hands as messy eating them.
Delicious…omitted the sugar (you do not need it). Already had thawed chicken breast out so I just cooked and shredded it, but I will try with rotisserie next time. Definitely a keeper recipe. Thanks!
This recipe was fabulous! I used prepared coleslaw instead of the coleslaw mix and sugar and half of the vinegar, and it still turned out delicious. Will make again!
This was great! I ran out of soy sauce so I only added about 1/8 cup. No hoisin sauce either and used ground ginger. I only had about half a small rotisserie chicken left for the recipe. Because of the limited amount of sauce I had, my chicken didnt have any liquid left over, but was very flavorful. Cant wait to try again with all the ingredients. My thought is that hoisin plus the sugar would be too sweet though.
This was great exactly as written. No need to change a thing! We all loved it. UPDATE : We tried adding crispy wonton strips just a little on the top of the meat then roll it – and OH MAN – PERFECT!!!!!