Thai Chicken Wraps

Peanut Sauce:

1       tbsp      sugar

¼      c           creamy peanut butter

3       tbsp      water

2       tbsp      canola or vegetable oil

3       tbsp      soy sauce

1       tbsp      minced garlic

12      oz         chicken breast or tenders, cut into small strips

½      tsp        garlic salt

1/3    tsp        black pepper

1       tbsp      canola or vegetable oil

4       c           broccoli slaw mix

½ - 1 whole    medium red onion, thinly sliced

1       tsp        fresh ginger

8                   wheat tortillas

In a small saucepan, combine sugar, peanut butter, soy sauce, water, oil, and minced garlic to make peanut sauce. Heat until sugar is dissolved, stirring frequently. Set aside.

Season chicken strips with garlic salt and black pepper. Heat the 1 tbsp. oil in a large skillet and cook chicken thoroughly. Remove chicken from the skillet and keep warm. Add broccoli slaw, onion, and ginger to skillet.  Cook and stir for about 3 minutes, until vegetables are crisp but tender.

Wrap tortillas in foil and bake at 350 for 10 minutes to warm. Assemble wraps with about 1 tbsp. sauce, chicken, and vegetable mixture. Serve the remaining sauce on the side.

Recipe from Terry Ferrell                  30 minutes