Thai Chicken Wraps

Ingredients:

• 1/4 cup sugar
• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons water
• 2 garlic cloves, minced
• 1 pound boneless skinless chicken breasts, cut into thin strips
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 2 tablespoons canola oil, divided
• 4 cups broccoli coleslaw mix
• 1 medium onion, halved and thinly sliced
• 6 flour tortillas, warmed

Directions;

1. Whisk first five ingredients until blended. Toss chicken with garlic salt and pepper.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from skillet; keep warm.
3. In same pan, heat remaining oil over medium-high heat; stir-fry the coleslaw mix and onion until broccoli is crisp-tender, 2-3 minutes. Stir in the peanut butter mixture. To  serve, spoon vegetable mixture and chicken into tortillas.

Serves 6. 389 calories per serving.
Recipe from the kitchen of Taste of Home.