This delicious recipe is from the latest issue of Parents Magazine
Yield: 6 sandwiches
Prep: 20 minutes
12 oz boneless chicken breast strips
1/4 tsp garlic salt
2 cups broccoli-slaw mix
1/4 tsp ground ginger
Peanut sauce (recipe below)
3 10-inch whole wheat tortillas, warmed
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 3-4 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 until vegetables are crisp-tender.
3 tbs peanut butter
2 tbs hot water
1 tbs reduced sodium soy sauce
1/2 tsp minced garlic
1/4 tsp ginger.
Heat over low heat, stirring constantly, until smooth.
Spread tortillas with peanut sauce. Top with chicken strips and broccoli slaw mix. Roll up each tortilla, and cut in half. Serve immediately.
Tips and Tricks:
I use fresh garlic, in place of garlic salt & stir fry with the chicken.
How Kids Can Help:
Kids can help assemble tortillas.
223 Calories, 19 g protein, 7 grams fat, 21g carbs, 71 mg calcium, 4g fiber.