Thai Chicken WrapsSource: Better Homes and Gardens Online 6 (8- to 10-inch) plain, red, and/or green flour 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) Wrap tortillas in paper towels. Microwave on HIGH for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 degrees 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 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. 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 wooden pick. Serve immediately with remaining sauce. Makes 6 servings. Peanut Sauce 1/4 cup granulated sugar 1/4 cup creamy peanut butter 3 tablespoons soy sauce 3 tablespoons water 2 tablespoons cooking oil 1 teaspoon bottled minced garlic In a small saucepan combine all ingredients, and heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup. Nutrition facts per serving: 330 calories, 16 g total fat, 3 g saturated fat, 30 mg cholesterol, 911 mg sodium, 30 g carbohydrate, 3 g fiber, 17 g protein, 3% vitamin A, 39% vitamin C, 4% calcium, 11% iron |