Thai Chicken Wraps

  • 1/4 cup sugar
  • 1/4 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 to 3 tbsp water
  • 2 garlic cloves, minced
  • boneless skinless chicken breast cut into thin strips
  • 1/2 tsp garlic salt
  • 1/4 tsp pepper
  • 2 tbsp canola oriole, divided
  • 4 cups broccoli coleslaw mix
  • One med red onion halved and thinly sliced
  • 1 tsp minced fresh gingerroot
  • 6 flour tortillas (8 inches) warmed


  1. Whisk the first 5 ingredients until blended. 
  2. Toss chicken with garlic salt and pepper.  In a large skillet heat 1 tablespoon oil over med-high heat; Stirfry chicken until  no longer pink (3 to 4 minutes); remove from the pan; keep warm.
  3. In same pan, heat remaining oil over medium high, heat stirfry coleslaw mix, onion and ginger until broccoli is crisp tender (2 to 3 minutes);stir in peanut butter mixture;  serve chicken and vegetable mixture in tortillas.

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