Combine first 6 ingredients in a medium saucepan. Bring mixture to a boil; cook 20 minutes. Remove from heat. Stir in carrot; let stand 10 minutes to soften. Add chicken to carrot mixture; let stand 5 minutes. Drain and discard liquid.
Place about 1/4 cup chicken mixture in each lettuce leaf, and top each lettuce leaf with 2 cucumber slices, 1 1/2 teaspoons peanuts, and 1 teaspoon mint.
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Toppings were tasty (and a good combo), but would rather try this with ground chicken (with appropriate seasoning). Appreciate that the rotisserie chicken was fast, but even fresh from the store, and combined with the vinegar mixture, it was dry and not all that flavorful.
I made these tonight and they turned out even better than I hoped!!! They are easy and amazing. Tons of flavor and texture makes me appear to be a real cook ;) I would serve these again at a party or just a regular weeknight meal. I can see myself serving these again this summer with a frosty mojito...since i will need to make use of all the mint. I used Boston lettuce, as the butter lettuce did not look so hot at my local grocery store. I used two full Serrano peppers and it was hot, just like we like it. The cucumber, mint and the sugar in the broth take the edge off. If you have a mandolin, it makes quick work of all the slicing. Mine has a Juliane option so it made the carrots uniform and pretty. What a great way to use rotisserie chicken. Cheers!
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