Ingredients

wraps, savory

• 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

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

Instructions

1. 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.)
2. In a small bowl combine garlic salt and pepper. Add chicken; toss to coat evenly.
3. 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.
4. 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.
5. Peanut Sauce: In a small saucepan combine all ingredients, and heat until sugar is dissolved, stirring frequently.