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Thai Chicken Wraps

Thanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. —Trudy Williams, Shannonville, Ontario
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 1/4 cup sugar
  • 1/4 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 to 3 tablespoons water
  • 2 garlic cloves, minced
  • 3/4 pound boneless skinless chicken breasts, cut into thin strips
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil, divided
  • 4 cups broccoli coleslaw mix
  • 1 medium red onion, halved and thinly sliced
  • 1 teaspoon minced fresh gingerroot
  • 6 flour tortillas (8 inches), warmed


  • Whisk first 5 ingredients until blended. Toss chicken with garlic salt and pepper.
  • In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 3-4 minutes. Remove from pan; keep warm.
  • In same pan, heat remaining oil over medium-high heat; stir-fry coleslaw mix, onion and ginger until broccoli is crisp-tender, 2-3 minutes. Stir in peanut butter mixture. Serve chicken and vegetable mixture in tortillas.
Nutrition Facts
1 wrap: 389 calories, 15g fat (3g saturated fat), 31mg cholesterol, 935mg sodium, 44g carbohydrate (12g sugars, 4g fiber), 21g protein.

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