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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4.0 by 21 people

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

Thai Chicken Wraps

Directions

Peanut Sauce:

  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.
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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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