Recipe: Thai Chicken Wraps

This is a super yummy recipe I received from a friend. I’ve made it a few times for friends and family. You are bound to love it!

Thai Chicken Wraps

1/4 c sugar

1/4 c creamy peanut butter

3 tbsp low sodium soy sauce

3 tbsp water

2 tbsp canola oil

1 tsp minced garlic

4 8-inch flour tortillas

1/2 tsp garlic salt

1/4 tsp black pepper

1 pound boneless, skinless chicken thighs

1 tbsp canola oil

4 cups broccoli slaw mix

1 red onion, cut into thin wedges

1 tsp 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. Heat until sugar is dissolved, stirring frequently. Set aside.

2. Wrap tortillas in foil. Bake in oven at 350 degrees for about 10 minutes or until heated and softened. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add chicken, tossing to coat evenly.

3. In a large skillet hear the 1 tbsp oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2-3 minutes or until cooked through. Remove chicken from skillet; keep warm. Add broccoli mix, onion and ginger to skillet. Cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add reserved chicken and heat over low heat.

4. To assemble, spread each tortilla with peanut sauce. Top with vegetable mixture. Roll up each tortilla, securing with a wooden toothpick. Serve immediately with remaining sauce.

(Per serving:  411 calories, 26 g protein, 21 grams total fat, 33 g carbohydrate, 74 mgs cholesterol, 1089mg sodium)

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