Thai Chicken and Broccoli Slaw Wraps with Spicy Peanut Sauce

adapted from Healthified Peanut and Broccoli Slaw Wraps

I did not cook the vegetables and I doubled the peanut sauce recipe, but I think it may still need more sauce

12 oz skinless, boneless chicken breast, cut into thin strips
1/4 tsp garlic powder
1/8 tsp black pepper
1 tsp ginger, minced
2 cups packaged shredded broccoli (broccoli slaw mix)
2 green onions, sliced
12 leaves basil, sliced or chopped
3 Tbsp mint, chopped (optional)
4  10-inch whole wheat tortillas, warmed

Peanut Sauce

1/4 cup creamy peanut butter
2 Tbsp water
2 Tbsp reduced-sodium soy sauce
2 cloves garlic, minced
2 tsp ginger, minced
1/4 tsp cayenne pepper (optional)

  1. Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken and ginger; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove from skillet; keep warm.
  2. Toss broccoli slaw, onions, basil, and mint.
  3. Combine sauce ingredients. Heat over very low heat until melted and smooth, whisking constantly.
  4. Top tortillas with chicken strips and vegetable mixture. Drizzle with Peanut Sauce. Roll up tortillas. Cut each wrap in half. Serve immediately.
  • You can substitute 1/4 tsp ground ginger for each tsp of fresh ginger.


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