Thai Chicken Wraps

total time:: 20 min

Makes 6 servings

Join the wrap rage with this all-in-one meat of Pacific Rim flavors: sautéed chicken, a confetti of gingered vegetables, and a sweet and savory peanut sauce.

ingredients

6 8-10 inch plain, red, and/or green flour tortillas
1/2 teaspoon garlic salt
1/4 to 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
1 recipe Peanut Sauce

directions

1
Wrap tortillas in paper towels. Microwave on 100% power (high) for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 oven for 10 minutes.)
2
Meanwhile, 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.
3
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.
4
Peanut Sauce: In a small saucepan combine 1/4 cup sugar, 1/4 cup creamy peanut butter, 3 tablespoons soy sauce, 3 tablespoons water, 2 tablespoons cooking oil, and 1 teaspoon bottled minced garlic. Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.

Source: Casey Strasen