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Thai Chicken Wraps




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




6 8- to 10-inch plain, tomato, and/or spinach flour tortillas
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon pepper
12 ounces skinless, boneless chicken breast strips for stir-frying
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
1 recipe Peanut Sauce (see recipe below)


Recipe



1. Wrap tortillas in paper towels. Microwave on 100 percent power (high) for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes.)

2. Meanwhile, in a medium bowl combine garlic salt and pepper. Add chicken; toss to coat evenly. In a large skillet cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Remove from skillet; keep warm. Add the broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.

3. To assemble, spread each tortilla with about 1 tablespoon peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla. Serve wraps immediately with remaining sauce. Makes 6 servings.


Peanut Sauce: In a small saucepan combine 1/4 cup sugar, 1/4 cup creamy peanut butter, 3 tablespoons soy sauce, 3 tablespoons water, 2 tablespoons cooking oil, and 1 teaspoon bottled minced garlic. Heat and stir until sugar is dissolved. Makes about 2/3 cup.