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Popular in Food

Thai Chicken Wraps

In fewer than 30 minutes, combine chicken, broccoli slaw mix, and peanut sauce. Dinner is on the table, bursting with the intriguing Pacific Rim flavors.

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  • Makes: 6 servings
  • Start to Finish: 25 mins

Thai Chicken Wraps

Ingredients

Directions

  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 a 350 degree F oven 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 heat the 1 tablespoon oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove chicken 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. Remove from heat.
  4. To assemble, spread each tortilla with about 1 tablespoon of the peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden toothpick. Serve immediately with remaining sauce. Makes 6 servings.

Nutrition Facts (Thai Chicken Wraps)

    Per serving:
  • 330 kcal cal.,
  • 16 g fat
  • (3 g sat. fat,
  • 30 mg chol.,
  • 911 mg sodium,
  • 30 g carb.,
  • 3 g fiber,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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