Wednesday, July 7, 2010

Thai chicken wraps

  • 6 8-10inch plain, red and or green flour tortillas
  • 12 ounces skinless, boneless chiken breast strips for stir-frying
  • 1/2 tsp garlic salt
  • 1/4 to 1/2 tsp pepper
  • 1 tbsp cooking oil
  • 4 cups package shredded broccoli (broccoli slaw mix)
  • 1 medium red onion, cut into thin wedges
  • 1 tsp. Grated gringer root (optional)
  • 1 recipe peanut sauce
Wrap tortillas in paper towels. Microwave on 100% power (high) for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 oven for 10 minutes)
Meanwhile rinse chiken; pat dry. In a small bowl combine garlic salt and pepper. Add chiken; toss to coat evenly. In a large skillet cook and stir seasoned chiken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Remove from skillet; keep warm. Add broccoli, onion, and ginger root to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.
To assemble, spread each tortilla with about 1 tbsp peanut sauce. Top with chiken strips amd vegetable mixture. Roll up each tortilla, securing with a toohpick. Serve immediately with remaining sauce.
Peanut Sauce
1/4 c. sugar
1/4 c. creamy peanut butter
3 tbsp soy sauce
3 tbsp water
2 tbsp cooking oil
1 tsp bottled minced garlic
In a small saucepan combine all ingredients. Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.