Thai Chicken-Broccoli Wraps

Broccoli slaw makes a quick filler for these healthy chicken sandwiches. Peanut sauce adds extra flavor.

Thai Chicken-Broccoli Wraps
Servings: 6


  • 12 ounces skinless, boneless chicken-breast strips
  • 1/4 teaspoon garlic salt
  • 2 cups broccoli-slaw mix
  • 1/4 teaspoon ground ginger
  • Peanut sauce
  • 3 10 inches whole-wheat tortillas, warmed

Make It

1. Sprinkle chicken strips with garlic salt. Coat a large nonstick skillet with cooking spray. Cook and stir seasoned chicken in hot skillet over medium-high heat for 3 to 4 minutes or until cooked through. Remove chicken from skillet and keep warm. Coat pan again with cooking spray. Add broccoli slaw and ginger to skillet. Cook, stirring constantly, for 2 to 3 minutes or until vegetables are crisp-tender.

2. Spread tortillas with peanut sauce. Top with chicken strips and broccoli-slaw mix. Roll up each tortilla, and cut in half. Serve immediately.

Peanut Sauce


  • 1/4 cup creamy peanut butter
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 2 teaspoons soy sauce
  • 1 clove garlic, minced

Make It

1. In a 1- to 1-1/2-quart saucepan combine creamy peanut butter; water; sugar; soy sauce; and garlic, minced. Heat over medium-low heat, whisking constantly, until peanut butter mixture is smooth and warm. Use immediately or keep warm over very low heat, stirring occasionally.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 223, Fat, total (g): 7, carb. (g): 21, fiber (g): 4, pro. (g): 19, calcium (mg): 72, Percent Daily Values are based on a 2,000 calorie diet.