Thai Chicken Wraps

  • 6 - 8- to 10 inch plain, red, and/or green flour tortillas
  • 3/4 lbs skinless, boneless chicken breast strips for stir-frying
  • 1/2 tsp garlic salt
  • 1/4 to 1/2 tsp pepper
  • 1 Tbsp cooking oil
  • 4 cups packaged shredded broccoli (broccoli slaw mix)
  • 1 medium red onion, cut into thin wedges
  • 1 tsp grated fresh ginger
  • 1 recipe Peanut Sauce (see below)
Peanut Sauce Ingredients:
  • 1/4 cup granulated sugar
  • 1/4 cup creamy peanut butter
  • 3 Tbsp soy sauce
  • 3 Tbsp water
  • 2 Tbsp cooking oil
  • 1 tsp bottled minced garlic image placeholder

Wrap tortillas in paper towels. Microwave on HIGH for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350° F oven for 10 minutes.)

In a small 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 broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.

To assemble, spread each tortilla with (about 1 Tbsp Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden pick. Serve immediately with remaining sauce.

Sauce Preparation:

>In a small saucepan combine all ingredients, and heat until sugar is dissolved, stirring frequently.

Servings: (about 2/3 cup)
Source: Better Homes and Gardens Online
Submitted by: Recipe Group Member