Thai Chicken Wraps


6 8-10 inch tortillas – plain, red, or green
12 oz. skinless, boneless chicken breasts, cut into strips
1/2 tsp. garlic salt
1/2 tsp. black pepper
1 tbsp. olive oil
4 c. packaged shredded broccoli
1 medium red onion, cut into thin wedges
1 tsp. grated gingerroot 

Peanut sauce:
1/4 c. sugar
1/4 c. creamy peanut butter
3 tbsp. soy sauce
2 tbsp. olive oil
1 tsp. minced garlic

Heat ingredients together until sugar is dissolved, stirring frequently.

Wrap tortillas in paper towels; microwave on high for 30 seconds to soften; leave in microwave.

In small bowl, combine garlic salt and pepper.  Add chicken and toss to coat evenly.  Heat oil in large skillet; cook seasoned chicken until no longer pink.  Remove chicken from skillet and keep warm.  Add broccoli, onion and gingerroot to skillet.  Stir-fry for 2-3 minutes, or until vegetables are tender-crisp.

To assemble, spread each tortilla with 1 tbsp. peanut sauce.  Top with chicken strips and vegetable mixture.  Roll each tortilla and secure with a toothpick.  Serve immediately with remaining peanut sauce.

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