Ingredients
6 8- to 10-inch plain, red, and/or Green Flour Tortillas
1/2 tsp Garlic Salt
1/2 tsp Pepper
3/4 lbs skinless, boneless Chicken Breast strips for stir-frying
1 tbsp Cooking Oil
4 cups shredded Broccoli
1 medium Red Onion, cut into thin wedges
1 tsp grated fresh Ginger
For Peanut Sauce
1/4 cup Sugar
1/4 cup creamy Peanut Butter
3 tbsp Soy Sauce
3 tbsp Water
2 tbsp Cooking Oil
1 tsp bottled Minced Garlic
Preparation
Prepare Wraps and Filling Wrap tortillas in paper towels. Microwave on high power for 30 seconds to soften.
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 cooked through. 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.
Prepare Peanut Sauce In a small saucepan combine all ingredients. Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.
Assemble 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 toothpick. Serve immediately with remaining sauce.
