Ingredients:
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
6 green tortillas or 6 red tortillas or 6 flour tortillas ( 8-10 inch)
1/2 teaspoon garlic salt
1/4-1/2 teaspoon pepper
12 ounces boneless skinless chicken breasts, strips for stir-frying
1 tablespoon cooking oil
4 cups packaged shredded broccoli slaw mix
1 medium red onions, cut into thin wedges
1 teaspoon grated fresh ginger
Directions:
For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, the 2 tablespoons cooking oil, and the garlic.
Heat until sugar is dissolved, stirring frequently.
Set aside.
Wrap tortillas in foil.
Bake in a 350 degree F oven about 10 minutes or until heated and softened.
Meanwhile, in a medium mixing bowl combine garlic salt and pepper.
Add chicken, tossing to coat evenly.
In a large skillet heat the 1 tablespoon oil.
Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through.
Remove chicken 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.
Remove from heat.
To assemble, spread each tortilla with about 1 tablespoon of the peanut sauce.
Top with chicken strips and vegetable mixture.
Roll up each tortilla, securing with a wooden toothpick.
Serve immediately with remaining sauce.
Servings: 6
Time preparation: 5 min.
Time total: 20 min.