Thai Chicken Wraps

Source: 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.