Thai Chicken Wraps

½ teaspoon garlic salt

¼ to ½ teaspoon pepper

12 oz skinless, boneless chicken, sliced into strips

1 Tablespoon cooking oil

4 cups packaged shredded broccoli (broccoli slaw mix)

1 medium onion, cut into thin slices

1 teaspoon grated fresh ginger

Tortillas

1 recipe Peanut Sauce

Wrap tortillas in foil and warm in oven. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add chicken strips, tossing to coat evenly.

In a large skillet, heat oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Remove chicken from skillet; keep warm.

Add broccoli, onion, and ginger to skillet.

This bottled minced ginger is one of my favorite finds/secret weapons. I’m never without it now.

Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove from heat.

To assemble, spread each tortilla with veggie mix, chicken and about 1 tablespoon Peanut Sauce.

Roll each tortilla, securing with a toothpick if necessary. Serve immediately with extra Peanut Sauce on the side.

Peanut Sauce

¼ cup sugar

¼ cup creamy peanut butter

3 Tablespoons soy sauce

3 Tablespoons water

2 Tablespoons cooking oil

1 teaspoon bottle minced garlic

In a small saucepan, combine all ingredients and heat until sugar is dissolved, stirring frequently and removing from heat as soon as all ingredients have melded together.

My hints: A warning, don’t worry when you first start mixing it all together. It’ll look scary:

But pretty soon, it’ll all melt and blend together really nicely.