Crockpot Mu Shu Chicken Wraps

Wrap the spicy chicken mixture in lettuce or cabbage leaves to serve as appetizers.
 * Contributed by Catsrecipes Y-Group
 * Source: Southern Living 2007 Main Dish Marvels
 * Make Ahead | Prep: 11 minutes | Cook: 6 hr
 * Makes 8 servings

Ingredients

 * 1 medium onion, diced
 * 2 lb skinned and boned chicken thighs
 * ¼ tsp salt
 * ¼ tsp pepper
 * 1 tbsp sesame or vegetable oil
 * ¾ cup hoisin sauce
 * 1 tbsp soy sauce
 * 1 tbsp honey
 * 2 tsp rice wine
 * ¼ tsp ground ginger
 * 8 (6-inch) flour tortillas
 * 3 cups shredded napa cabbage
 * ½ cup thinly sliced green onions

Directions

 * 1) Place diced onion in a 3 or 4qt slow cooker.
 * 2) Sprinkle chicken evenly with salt and pepper.
 * 3) Brown chicken 2 – 3 minutes on each side in hot oil in a large skillet over medium-high heat.
 * 4) Remove skillet from heat, and place chicken on top of onion in slow cooker.
 * 5) Whisk together hoisin sauce and next 4 ingredients, pour over chicken.
 * 6) Cover and cook on high 1 hour.
 * 7) Reduce heat to low and cook 5 hours.
 * 8) Shred chicken in cooker with a fork.
 * 9) Top each tortilla evenly with cabbage, chicken and green onions.
 * 10) Fold bottom edge of each tortilla in to hold filling, roll tortillas crosswise, and if desired, secure with toothpicks or in parchment paper.