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Today's Special: Thai Chicken-Broccoli Wraps

Today's Special: Thai Chicken-Broccoli Wraps


I love recipes that require a distinctive homemade sauce. Homemade dressings and sauces can add pizzazz to store bought ingredients and make a simple meal seem slow cooked and difficult. Taking the time to make a quick sauce adds tremendous flavor for a markedly home cooked feel. The homemade peanut sauce slathered over the chicken in this wrap consists of friendly, basic pantry components so no need to worry about buying a bunch of expensive vinegars and over priced oils. Pair your sauce with stir fried chicken and vegetables and you'll have a delicious ethnically inspired dinner in no time flat. To glance through the recipe, read more



Thai Chicken-Broccoli Wraps
From MSN

6 8- to 10-inch plain, red, and/or green flour tortillas
1/2 teaspoon garlic salt
1/4 - 1/2 teaspoon pepper
3/4 pound skinless, boneless chicken breast strips for stir-frying
1 tablespoon cooking oil
4 cups packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
For Peanut Sauce
1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons vegetable oil
1 teaspoon minced garlic

  1. Make peanut sauce: In a small saucepan combine all ingredients. Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.
  2. Wrap tortillas in paper towels. Microwave on high power for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in a 350 degree F. oven for 10 minutes.)
  3. In a small bowl combine garlic salt and pepper. Add chicken; toss to coat evenly. In a large skillet cook and stir seasoned chicken in hot oil over medium-high heat for 2 to 3 minutes or until cooked through. Remove from skillet; keep warm.
  4. Add broccoli, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.
  5. To assemble: spread each tortilla with about 1 tablespoon Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. Serve immediately with remaining sauce.

Serves 6.

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