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.

How to Thai Chicken Wraps

Add broccoli, onion, and ginger to skillet.

How to Thai Chicken Wraps

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

How to Thai Chicken Wraps

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

How to Thai Chicken Wraps

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

How to Thai Chicken Wraps

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

How to Thai Chicken Wraps
Peanut Sauce
How to Thai Chicken Wraps
  • 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:

How to Thai Chicken Wraps
But pretty soon, it’ll all melt and blend together really nicely.

Also, you can use powdered ginger in a pinch. I’ve done it before and it works just fine.