¾ lb boneless skinless chicken breast
½ tsp garlic salt
½ tsp pepper
6 10 inch flour tortillas, red or green
1 tbsp oil
4 cups broccoli, (broccoli slaw mix) , shredded
1 tsp ginger, grated
1 medium red onion, cut into thin wedges
Thai Peanut Sauce
3 tbsp white sugar, or brown
¼ cup creamy peanut butter
3 tbsp soy sauce
3 tbsp water
2 tbsp cooking oil
1 tsp garlic, minced
dash Tabasco
Slice the chicken into thin strips for stir-frying.
Season with garlic salt and pepper.
Heat the oil in a large skillet and cook the seasoned chicken over medium-high heat for 2-3 minutes, or until no longer pink.
Remove from skillet and keep warm.
Add the shredded broccoli, onion, and ginger to the hot skillet.
Stir fry for 2-3 minutes or until vegetables are crisp-tender.
Wrap the tortillas in paper towels and microwave on high power for 30 seconds to soften.
Or wrap tortillas in foil and heat in a 350 degree oven for 10 minutes.
To assemble, spread each tortilla with about 1 Tbsp.
Thai peanut sauce.
Divide the chicken strips and vegetable mixture among the tortillas and roll them up, securing with toothpicks.
Serve remaining peanut sauce on the side.
To make sauce, combine all ingredients in a small saucepan and heat until sugar is dissolved, stirring frequently.
Sugar: 8g
:
Calcium: 55mg
Calories: 253kcal
Carbohydrates: 23g
Cholesterol: 27mg
Fat: 12g
Fiber: 3g
Iron: 2mg
Potassium: 422mg
Protein: 15g
Saturated Fat: 2g
Sodium: 779mg
Vitamin A: 296IU
Vitamin C: 42mg
