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Makes: 6 servings
12 ounces skinless, boneless chicken-breast strips
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
Nonstick cooking spray
2 cups packaged broccoli slaw
1/2 teaspoon ground ginger
3 tablespoons creamy peanut butter
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon minced garlic
3 10-inch whole wheat tortillas, warmed
1. Sprinkle chicken strips with garlic salt and pepper. Coat a skillet with cooking spray. Add chicken; cook over medium-high heat for 2 to 3 minutes, or until no longer pink. Remove from pan; keep warm. Add broccoli and 1/4 teaspoon of the ground ginger to skillet. Cook and stir for 2 to 3 minutes, or until vegetables are crisp-tender.
2. In a saucepan, combine peanut butter, 2 tablespoons water, soy sauce, minced garlic, and the remaining ginger. Heat over low heat until smooth, whisking constantly.
3. To assemble, spread tortillas with peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. Cut in half; serve immediately.
Nutrition facts per serving: 191 calories, 18g protein, 16g carbohydrate, 6g fat (1g saturated), 2g fiber