cooking light chicken lettuce wraps

My man begs for this at least once a month. We like it extra spicy and even eat it as a main dish sometimes, splitting the recipe into 2 servings instead of 4.

Take this as an appetizer to a get-together. It appears much more complicated than it really is, so you'll get props you didn't exactly earn.

COOKING LIGHT CHICKEN LETTUCE WRAPS

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 breast strips, diced
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 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. Makes about 12 wraps.

*We use 1-2 tsp red pepper flakes instead of 1/2 tsp crushed red pepper*