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Author Notes: To me, vinegar slaw is better than creamy slaw every day of the week and twice on Sundays, so this Asian-inspired version is right up my alley. Piled onto a bed of super flavorful chicken and wrapped in a bright green lettuce leaf, the slaw is almost enough to make you forget that tacos exist. Almost. —Kendra Vaculin
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 whole roast chicken, store-bought or homemade, with the meat separated and cubed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon sugar
- 1/2 cup chicken stock
- In a saucepan over medium-low, heat the oil and the garlic. Once fragrant, add the chicken and stir.
- In a medium bowl, whisk together remaining ingredients. Pour over chicken, stirring to coat. Cook until liquid has evaporated slightly.
For slaw and wraps:
- 1 1/2 cups shredded carrot
- 1 1/2 cups shredded purple cabbage
- 2 teaspoons sesame oil
- 2 teaspoons rice wine vinegar
- fresh ground pepper
- sesame seeds
- 1 to 2 green onions, thinly sliced
- 1 head butter lettuce, separated, washed, and dried, for serving
- In a large bowl, dump carrot and cabbage. Drizzle with sesame oil, rice wine vinegar, pepper, and sesame seeds, and toss to coat. Top with green onions.
- To make wraps, pile a spoonful of chicken and then a spoonful of slaw onto a butter lettuce leaf. Wrap and eat like a taco burrito animal person.
- This recipe is a Community Pick!