Ingredients
¼ cup sugar
¼ cup creamy peanut butter
¼ teaspoon red pepper flakes (or more to taste)
3 tablespoon soy sauce
3 tablespoon water
2 tablespoon cooking oil
1 teaspoon minced garlic
6 8 to 10 inch flour tortillas, or other wraps
½ teaspoon garlic salt
¼ - ½ teaspoon ground pepper (or red pepper flakes to taste)
12 ounces skinless, boneless chicken breast cut in thin strips for stir-frying
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 (or ¼ tsp ginger powder)
Preparation
For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, pepper flakes, water, the 2 tablespoons cooking oil, and the garlic. Heat until sugar is dissolved, stirring frequently. Set aside and re-warm if necessary.
If desired, wrap tortillas/wraps in foil. Bake in a 350 degree F oven about 10 minutes or until heated and softened.
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. Add cooking oil if needed. Cook and stir for 4 to 5 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.
(Left-over sauce can be re-heated with a little water to form good consistency.)
