Recipe: Thai Chicken Wraps with Peanut Sauce (using tortillas)

THAI CHICKEN WRAPS

FOR THE PEANUT SAUCE:
1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons cooking oil
1 teaspoon bottled minced garlic
FOR THE FILLING:
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
FOR THE WRAPS:
6 (8 to 10-inch) plain, red, and/or green flour tortillas

TO MAKE THE PEANUT SAUCE:
In a small saucepan combine all ingredients for the peanut sauce. Heat until sugar is dissolved, stirring frequently. (Makes about 2/3 cup)

TO PREPARE THE FILLING:
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 1 tablespoon 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 PREPARE THE TORTILLAS:
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.)

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.

Another time, make the peanut sauce to serve as a dipping sauce with take-out fried chicken strips.

Makes 6 servings
Adapted from source: Better Homes & Gardens