Thai chicken wraps

Source: Better Homes and Gardens Online6 (8- to 10-inch) plain, red, and/or green flour tortillas3/4 pound skinless, boneless chicken breast strips for stir-frying1/2 teaspoon garlic salt1/4 to 1/2 teaspoon pepper1 tablespoon cooking oil4 cups packaged shredded broccoli (broccoli slaw mix)1 medium red onion, cut into thin wedges1 teaspoon grated fresh ginger1 recipe Peanut Sauce (see below)Wrap tortillas in paper towels. Microwave on HIGH for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 degrees F oven for 10 minutes.)In a small bowl combine garlic salt and pepper. Add chicken; toss to coat evenly.In a large skillet cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Remove from skillet; keep warm. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.To assemble, spread each tortilla with about 1 tablespoon Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a wooden pick. Serve immediately with remaining sauce.Makes 6 servings.Peanut Sauce1/4 cup granulated sugar1/4 cup creamy peanut butter3 tablespoons soy sauce3 tablespoons water2 tablespoons cooking oil1 teaspoon bottled minced garlicIn a small saucepan combine all ingredients, and heat until sugar is dissolved, stirring frequently.Makes about 2/3 cup.Nutrition facts per serving: 330 calories, 16 g total fat, 3 g saturated fat, 30 mg cholesterol, 911 mg sodium, 30 g carbohydrate, 3 g fiber, 17 g protein, 3% vitamin A, 39% vitamin C, 4% calcium, 11% iron