pat's Recipe

Gingered Chicken Wraps

Category: SANDWICHES

6 8-10 inch whole wheat tortillas
12 oz skinless, boneless chicken breast
strips for stir-frying
1/2 tsp garlic salt
1 Tbsp cooking oil
1 orange sweet pepper, cut into strips
4 cups chopped napa cabbage or shredded
broccoli (broccoli slaw)
1 medium red onion, cut into thin wedges
1 tsp grated gingerroot
1 recipe peanut sauce (below)
snipped fresh cilantro
chopped roasted peanuts

Wrap tortillas in foil. eat in 350 oven for 10 minutes. Coat chicken with garlic salt and 1/4 to 1/2 tsp black pepper. In a large skillet cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes until no longer pink. Remove from skillet; keep warm. Add peppers, cabbage, onion and gingerroot to skillet. Cook and stir 2 to 3 minutes until crisp-tender. Spread each tortilla with 1 Tbsp PEANUT SAUCE. Top with chicken and vegetables. Sprinkle with cilantro and peanuts. Roll up each tortilla.

serves 6

PEANUT SAUCE: In a saucepan, combine 1/4 cup creamy peanut butter, 3 Tbsp sugar, 3 Tbsp soy sauce, 3 Tbsp water, 2 Tbsp cooking oil and 1 tsp minced garlic. Heat until sugar is dissolved, stirring frequently.