Thai Chicken Wraps

• 1/4 cup sugar
• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 to 3 tablespoons water
• 2 garlic cloves, minced
• 3/4 pound boneless skinless chicken breasts, cut into thin strips
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil, divided
• 4 cups broccoli coleslaw mix
• 1 medium red onion, halved and thinly sliced
• 1 teaspoon minced fresh gingerroot
• 6 flour tortillas (8 inches), warmed

1. Whisk first five ingredients until blended. Toss chicken with garlic salt and pepper.
2. In a
3. , heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm.
4. In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

sugar, peanut butter, soy sauce, water, garlic, chicken breasts, garlic salt, pepper, canola oil, broccoli coleslaw, red onion, fresh gingerroot, flour tortillas

Taken from www.tasteofhome.com/recipes/thai-chicken-wraps/ (may not work)