|1 tablespoon canola oil||1/4 cup tomato paste|
|1 large onion, chopped||1/2 teaspoon liquid smoke|
|3 cloves garlic, minced||1/4 teaspoon freshly ground black pepper|
|1 14-ounce can low-sodium tomato sauce||1 whole rotisserie chicken|
|1/2 cup water||6 whole-wheat hamburger buns|
|1/3 cup cider vinegar||6 large green lettuce leaves|
|5 tablespoons unsulfured molasses|
Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the tomato sauce, water, vinegar, molasses, tomato paste, liquid smoke, and pepper and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes.
Meanwhile, take the meat off the chicken, discarding the skin and bones, and shred the meat into thin strips. Add the chicken to the sauce in the pan, return to a simmer, and cook for an additional 10 minutes.
Split the buns. Place a leaf of lettuce on each, then pile ¾ cup of the chicken mixture onto the buns. Serve with the Classic Coleslaw.
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