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Thai Chicken Wraps

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. —Trudy Williams, Shannonville, Ontario
Thai Chicken Wraps Recipe photo by Taste of Home

Ingredients

  • 1/4 cup sugar
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 to 3 tablespoons water
  • 2 garlic cloves, minced
  • 3/4 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 red onion, halved and thinly sliced
  • 1 teaspoon minced fresh gingerroot
  • 6 flour tortillas (8 inches), warmed

Directions

  1. Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper.
  2. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm.
  3. In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.

Nutrition Facts

1 wrap: 389 calories, 15g fat (3g saturated fat), 31mg cholesterol, 935mg sodium, 44g carbohydrate (12g sugars, 4g fiber), 21g protein.

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