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Thai Chicken Broccoli Wraps




Source of Recipe


bhg.com






List of Ingredients



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






Instructions



1. Wrap tortillas in paper towels. Microwave on high power for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes.)
   
2. 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 cooked through. 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.
   
3. In a small saucepan combine all peanut sauce ingredients. Heat until sugar is dissolved, stirring frequently.
   
4. To assemble, spread each tortilla with about 1 T peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. Serve immediately with remaining sauce.
   






Final Comments


Makes 6 servings.