3 Tbsp unsalted, dry-roasted peanuts
3 Tbsp hoisin sauce
2 Tbsp rice vinegar
2 tsp soy sauce
1 tsp minced fresh ginger
2 tsp sesame oil
1/2 tsp pepper
1/2 tsp minced garlic
2 C cabbage slaw
1 C finely diced cooked chicken breast
12 Bibb/Butter lettuce leaves
Cook chicken in 1 tsp sesame oil and minced garlic.
In a small bowl, combine hoisin, vinegar, soy sauce, ginger, oil, pepper and garlic in a small bowl, stirring well with a whisk
In a medium bowl, mix 2 Tbsp peanuts, slaw and chicken; add sauce and toss well.
Spoon about 1/3 cup of chicken salad in the center of each lettuce leaf; sprinkle each lettuce wrap with remaining peanuts. Serve immediately.