Slow Cooker Asian Chicken Wraps

Ingredients

CHICKEN:

• 1/2 cup soy sauce               
• 1/3 cup Sriracha hot chili sauce       
• 3 Tablespoons rice vinegar               
• 1 tablespoon minced fresh garlic
• 1 1/2 teaspoons grated fresh ginger
• 8 pounds cut-up, bone-in chicken pieces   

PEANUT SAUCE:

• 1 cup chunky peanut butter
• 1/2 cup low sodium soy sauce
• 1/4 cup sliced green onion
• 1/4 cup hot water
• 2 Tablespoons sugar
• 1 Tablespoon lime juice
• 1 Tablespoon rice vinegar
• 1/4 teaspoon dried red pepper flakes
• 1/4 teaspoon grated ginger
• 1/4 teaspoon minced garlic

WRAPS:

• 1 pkg. (14 oz.) shredded coleslaw mix
• 1/3 cup chopped cilantro
• 1/3 cup sliced green onion
• Tortillas

Directions

1. For chicken, combine soy sauce, Siriracha sauce, rice vinegar, garlic and ginger.
2. Layer chicken and sauce in crock. Cover and cook on LOW 8 hours or HIGH 4 to 5 hours.
3. Remove chicken. Reserve sauce.
4. Pull meat from bones and discard bones. Shred chicken and stir in enough reserved sauce to moisten.
5. For Peanut Sauce, combine sauce ingredients in a small bowl. Stir until well blended.
6. To make wraps, toss shredded coleslaw with cilantro and green onion in large bowl.
7. Place chicken mixture on a tortilla; top with Peanut Sauce and coleslaw mixture. Roll up and enjoy!

Serves: 16

TEST KITCHEN TIP: Let chicken cool 10 to 15 minutes before shredding. After shredding, serve immediately or cover and refrigerate. Serve cold chicken topped with coleslaw mixture and Peanut Sauce in Rice Paper Wrappers.

Visit www.foodsafety.gov for more information on safe internal cooking temperatures.