1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
3 tablespoons cooking oil, divided
1 teaspoon garlic, minced
Flour tortillas (whatever size you want to use)
Garlic salt to taste
1/4 teaspoon pepper
12 ounces chicken, skinless, boneless and cut into strips for stir-frying
4 cups shredded broccoli slaw mix
1 medium red onion, cut into thin wedges
1 teaspoon fresh ginger, grated
For peanut sauce: In a small saucepan combine sugar, peanut butter, soy sauce, water, 2 tablespoons cooking oil and garlic. Heat until sugar is dissolved, stirring frequently. Set aside.
Wrap tortillas in foil. Bake in a 350-degree oven for 10 minutes or until softened. In a medium mixing bowl, combine garlic salt and pepper. Add chicken, tossing to coat evenly.
In a large skillet, heat the remaining tablespoon oil. Cook and stir seasoned chicken in hot oil over medium-high heat for 3 minutes or until cooked through. Remove chicken from skillet; keep warm. Add broccoli slaw mix, onion and ginger to skillet. Stir well and cook for 3 minutes or until vegetables are crisp-tender, then remove from heat.
When ready to eat, spread each tortilla with about 1 tablespoon of the peanut sauce. Top with chicken strips and vegetable mixture. Roll each tortilla up, securing with a toothpick, and serve immediately.