Thai Chicken Wrap

    3/4 pound skinless, boneless chicken breast
    1/2 teaspoon garlic salt
    1/4 to 1/2 teaspoon pepper
    6 (8 to 10 inch) plain, red or green flour tortillas
    1 tablespoon oil
    4 cups packaged shredded broccoli (broccoli slaw mix)
    1 medium red onion, cut into thin wedges
    1 teaspoon grated fresh ginger
    Peanut Sauce (recipe follows)

Slice the chicken into thin strips for stir-frying. Season with
garlic salt and pepper. Heat the oil in a large skillet and cook the
seasoned chicken over medium-high heat for 2 to 3 minutes, or until
no longer pink. Remove from skillet and keep warm. Add the shredded
broccoli, onion, and ginger to the hot skillet. Stir fry for 2 to 3
minutes or until vegetables are crisp-tender.

Wrap the tortillas in paper towels and microwave on high power for
30 seconds to soften. (Or wrap tortillas in foil and heat in a 350F
oven for 10 minutes.)

To assemble, spread each tortilla with about 1 tablespoon Thai
peanut sauce. Divide the chicken strips and vegetable mixture among
the tortillas and roll them up, securing with toothpicks. Serve
remaining peanut sauce on the side.

Thai Peanut Sauce:
    3 tablespoons white or brown sugar
    1/4 cup creamy peanut butter
    3 tablespoons soy sauce
    3 tablespoons water
    2 tablespoons cooking oil
    1 teaspoon minced garlic
    dash Tabasco

Combine all ingredients in a small saucepan and heat until sugar
is dissolved, stirring frequently.