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Wraps: Thai Chicken Wraps

Source of Recipe

www.dailyrecipe.com


List of Ingredients

6 flour tortillas (10 inch)
3/4 pound chicken breast strips
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
1 tablespoon oil
4 cups packaged broccoli slaw mix
1 medium red onion, cut into thin wedges
1 teaspoon fresh grated ginger


Recipe

Wrap tortillas in paper toweling. Microwave on high setting for 30 seconds to soften. Or, wrap the tortillas in foil and heat in a 350ºF oven for 10 minutes. In a small bowl, combine garlic salt and pepper. Add chicken and toss to coat evenly. In a large skillet. cook and stir the chicken pieces in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Remove from skillet and set aside.

Add broccoli slaw mix, 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 tablespoon of the peanut sauce. Top with chicken strips and vegetable mixture. Roll up and secure with wooden toothpick. Serve immediately with remaining sauce. Makes 6 servings.

Peanut Sauce: In a small saucepan, combine 1/4 cup granulated sugar, 1/4 cup creamy peanut butter, 3 Tablespoons soy sauce, 3 Tablespoons water, 2 Tablespoons vegetable oil and 1 teaspoon minced garlic. Heat until sugar dissolves, stirring frequently.