Thai Chicken-Broccoli Wraps

• 6 8- to 10-inch plain, red, and/or Green Flour Tortillas
• 1/2 tsp Garlic Salt
• 1/2 tsp Pepper
• 3/4 lbs skinless, boneless Chicken Breast strips for stir-frying
• 1 tbsp Cooking Oil
• 4 cups shredded Broccoli
• 1 medium Red Onion, cut into thin wedges
• 1 tsp grated fresh Ginger
• For Peanut Sauce
• 1/4 cup Sugar
• 1/4 cup creamy Peanut Butter
• 3 tbsp Soy Sauce
• 3 tbsp Water
• 2 tbsp Cooking Oil
• 1 tsp bottled Minced Garlic

1. Prepare Wraps and Filling
2. Wrap tortillas in paper towels. Microwave on high power for 30 seconds to soften.
3. In a small bowl combine Garlic Salt and Pepper. Add Chicken; toss to coat evenly. In a large skillet cook and stir seasoned Chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove from skillet; keep warm. Add Broccoli, Onion, and Ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.
4. Prepare Peanut Sauce
5. In a small saucepan combine all ingredients. Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.
6. Assemble
7. To assemble, spread each tortilla with about 1 tablespoon Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. Serve immediately with remaining sauce.

flour tortillas, garlic, pepper, cooking oil, shredded broccoli, red onion, ginger, peanut sauce, sugar, butter, soy sauce, water, cooking oil, garlic

Taken from www.epicurious.com/recipes/member/views/thai-chicken-broccoli-wraps-1262966 (may not work)