This is a recipe I have been meaning to share for quite some time. David and I both love it and so do many of our friends that I have past it along to. It is simple, quick, and healthy.
Gingered Chicken Wraps
6 8-10 inch whole wheat tortillas
12 oz. skinless boneless chicken breast strips for stir-frying
1/2 tsp. garlic salt
1 tbs. olive oil
1 orange (or any color you have on hand) bell pepper
4 cups shredded broccoli slaw (found near the cole slaw mix)
1 medium red onion, sliced thin
1 tsp. grated gingerroot (do not use the spice!)
1 recipe peanut sauce (see below)
Wrap tortillas in foil and heat in oven at 350 for 10 minutes. Coat chicken with garlic salt and ground black pepper. In a large skillet cook and stir chicken in oil over medium-high heat for 2-3 minutes until no longer pink. Remove from skillet; keep warm. Add pepper, onion, slaw, and gingerroot to skillet. Cook and stir 2-3 minutes until crisp and tender. Spread on a tortilla with peanut sauce.
Peanut Sauce (this really makes the meal)
In a saucepan combine 1/4 cups creamy peanut butter, 3 tbs. sugar, 3 tbs. soy sauce, 3 tbs. water, 2 tbs. olive oil, and 1 tsp. minced garlic. Heat until sugar is dissolved, stirring frequently.