Categories: Sandwiches
Ingredients
- 12 oz. chicken breast strips for stir-fry
- 1/4 tsp garlic salt
- 1/8 tsp black pepper
- Nonstick cooking spray
- 2 cups packaged shredded broccoli
- 1/4 tsp ground ginger
- 3 whole wheat flour tortillas (wrap in foil and warm in 350 oven for 10 minutes)
- Peanut Sauce:
- 3 tbsp. creamy peanut butter
- 2 tbsp. water
- 1 tbsp. soy sauce
- 1 garlic clove, minced
- 1/4 tsp ground ginger
Directions
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Sprinkle chicken with garlic salt and pepper. Coat a large unheated nonstick skillet with cooking spray. Preheat skillet over medium-high heat. Add chicken; cook and stir for 2-3 minutes or until chicken is no longer pink. Remove chicken from skillet; keep warm. Add broccoli and ginger to skillet. Cook and stir for 2-3 minutes or until veggies are crisp-tender.
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Spread tortillas with Peanut Sauce. Top with chicken mixture. Roll up and cut in half. Serve immediately.
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Peanut Sauce:
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In a small saucepan, combine all ingredients. Heat over low heat until melted.