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.
Peanut Sauce: In a small saucepan combine all ingredients, and heat until sugar
is dissolved, stirring frequently.
Yield: 6 servings; 2 cups Peanut Sauce
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