Healthified Peanut and Broccoli Slaw Wraps

 

10

ounces skinless, boneless chicken breast strips

1/4

teaspoon garlic powder

1/8

teaspoon black pepper

Nonstick cooking spray

2

cups packaged shredded broccoli (broccoli slaw mix)

1/2

cup Cascadian Farm® frozen shelled soybeans (edamame), thawed

1/4

teaspoon ground ginger

3

10-inch whole wheat flour tortillas, warmed*

1

recipe Homemade Peanut Sauce (below)

• 1 Sprinkle chicken strips with garlic powder and pepper. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add seasoned chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Remove chicken from skillet; keep warm. Add broccoli, edamame, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.
• 2 Spread tortillas with Homemade Peanut Sauce. Top with chicken strips and vegetable mixture. Roll up tortillas. Cut each wrap in half. Serve immediately.
• 3 Homemade Peanut Sauce: In a small saucepan, combine 2 tablespoons creamy peanut butter; 1 tablespoon water; 1 tablespoon reduced-sodium soy sauce; 1 clove garlic, minced; and 1/4 teaspoon ground ginger. Heat over very low heat until melted and smooth, whisking constantly.
• 4 *Note: To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Heat in the oven about 10 minutes or until heated through.