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THAI CHICKEN WRAPS




Source of Recipe


Unknown, SUBMITTED BY: ldyolake


List of Ingredients




1/4 cup sugar
1/4 cup creamy peanut butter
3 Tablespoon soy sauce
3 Tablespoon water
2 Tablespoon cooking oil
1 teaspoon bottled minced garlic
6 (8 to 10-inch) green, red, and/or plain flour tortillas
1/2 teaspoon garlic salt
1/4 - 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



Recipe



For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, the 2 tablespoons cooking oil, and the garlic. Heat until sugar is dissolved, stirring frequently. Set aside.

Wrap tortillas in foil. Bake in a 350° F oven about 10 minutes or until heated and softened. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add chicken, tossing to coat evenly.

In a large skillet heat the 1 Tablespoon oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove chicken 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. Remove from heat.

To assemble, spread each tortilla with about 1 tablespoon of the peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden toothpick. Serve immediately with remaining sauce. Makes 6 servings.