Thai Chicken Wraps
Source of Recipe
Sugarbusters Recipes Volume I By Ricki
List of Ingredients
6 8- to 10-inch ww tortillas
3/4 pound skinless, boneless chicken breast strips for stir-frying
1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon pepper
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 below)
Recipe
Wrap tortillas in paper towels. Microwave on high power for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 degree 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 till no longer pink. Remove from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or till vegetables are crisp-tender.
To assemble, spread each tortilla with about 1 tablespoon Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. Serve immediately with remaining sauce. Makes 6 servings.
Peanut Sauce: In a small saucepan combine
1/4 cup splenda,
1/4 cup creamy peanut butter,
3 tablespoons soy sauce,
3 tablespoons water,
2 tablespoons cooking oil,
1 teaspoon bottled minced garlic.
Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.
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