Thai Chicken Wraps

• 1/4 cup sugar
• 1/4 cup creamy peanut butter
• 1/4 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
• 1/2 teaspoon garlic salt
• 1/4 - 1/2 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 1/4 tsp ginger powder)

1. 1. 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.
2. 2. If desired, wrap tortillas/wraps in foil. Bake in a 350 degree F oven about 10 minutes or until heated and softened.
3. 3. In a medium mixing bowl combine garlic salt and pepper. Add chicken, tossing to coat evenly.
4. 4. 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.
5. 5. 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.
6. (Left-over sauce can be re-heated with a little water to form good consistency.)

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Taken from www.epicurious.com/recipes/member/views/thai-chicken-wraps-50094131 (may not work)