Thai Chicken Wrap

Erik and I both love Thai food but unfortunately our taste for all things good and spicy has suffered a bit since having kids. Once in a blue moon I'll make something that I know will appeal to our heat-loving taste buds and make something different for the kids, but let's face it, even those of us who don't work stay at home "conduct hands-on field research in the area of early child development" (thank you S.K. on Mamapedia) sometimes don't have the time to make one decent meal a night, let alone a separate one for the kiddos.

So I was thrilled when I came across this recipe and we all loved it. I'm not quite sure where I found it originally, but I did trace it back to Better Homes and Gardens online. The only place the "spice" comes from is the fresh ginger (and please use fresh ginger!) so it's completely delicious and not hot. I love to make extra peanut sauce and use it as a dip for baked chicken tenders...or just eat with a spoon. :)

If you've never had Thai food and/or are not sure about it, this recipe is a great place to start -- it's easy and a fairly mild introduction into the cuisine.

~Leah

Thai Chicken Wraps

Recipe Type: Dinner

Author: Leah (adapted from Better Homes and Gardens)

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

• 6 8- to 10-inch plain, red, and/or green flour tortillas


• 3/4 pound skinless, boneless chicken breast strips for stir-frying


• 1/2 tsp garlic salt


• 1/4 to 1/2 tsp pepper


• 1 Tbsp cooking oil


• 4 cups broccoli slaw


• 1/2 medium red onion, cut into thin wedges


• 1 tsp grated fresh ginger


• Peanut Sauce


• 1/4 c sugar


• 1/4 c creamy peanut butter


• 3 Tbsp water


• 2 Tbsp cooking oil


• 1 tsp bottled minced garlic

Instructions

1. In a small saucepan combine all of the ingredients for the peanut sauce. Heat until the sugar is dissolved, stirring frequently. Makes about 2/3 cup.


2. In a small bowl combine garlic salt and pepper. Add chicken; toss to coat.


3. In a large skillet heat oil over medium-high heat; cook seasoned chicken until no longer pink. Remove from skillet; keep warm.


4. Wrap tortillas in foil and heat in 350 degree oven while you cook the chicken and vegetables


5. Add broccoli, onion, and ginger to skillet. Cook and stir for 2-3 minutes or til vegetables are crisp-tender. (I usually cook them a little longer but only to make it a bit more palatable for the kids...I like mine pretty crunchy otherwise.)


6. To assemble, spread each warmed tortilla with about 1 Tbsp Peanut Sauce. Top with chicken strips and vegetable mixture. Serve immediately with remaining sauce.

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