You can serve these casual wraps buffet style. Arrange the lettuce leaves on a large platter, spoon the chicken salad in a bowl, and place the sauce in a small bowl on the side. Let people assemble their own Asian-inspired wraps since this is one less step for the cook.
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
How to Make It
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.