Thai Chicken Wraps

  • 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

  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.


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