Thai Wraps With Chicken

• 1/4 cup sugar
• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons water
• 2 tablespoons cooking oil
• 1 teaspoon bottled minced garlic
• 6 6 red tortillas or 6 flour tortillas (8-10 inch)
• 1/2 teaspoon garlic salt
• 1/4 - 1/2 teaspoon pepper
• 12 ounces boneless skinless chicken breasts, strips for stir-frying
• 1 tablespoon cooking oil
• 4 cups packaged shredded broccoli slaw mix
• 1 medium red onion, cut into thin wedges
• 1 teaspoon grated fresh ginger

1. For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, the 2 tablespoons cooking oil, and the garlic.
2. Heat until sugar is dissolved, stirring frequently.
3. Set aside.
4. Wrap tortillas in foil.
5. Bake in a 350 degree F oven about 10 minutes or until heated and softened.
6. Meanwhile, in a medium mixing bowl combine garlic salt and pepper.
7. Add chicken, tossing to coat evenly.
8. In a large skillet heat the 1 tablespoon oil.
9. Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through.
10. Remove chicken from skillet; keep warm.
11. Add broccoli, onion, and ginger to skillet.
12. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.
13. Remove from heat.
14. To assemble, spread each tortilla with about 1 tablespoon of the peanut sauce.
15. Top with chicken strips and vegetable mixture.
16. Roll up each tortilla, securing with a wooden toothpick.
17. Serve immediately with remaining sauce.

sugar, peanut butter, soy sauce, water, cooking oil, garlic, red tortillas, garlic salt, pepper, chicken breasts, cooking oil, broccoli slaw, red onion, ginger

Taken from www.food.com/recipe/thai-wraps-with-chicken-107781 (may not work)