Thai Chicken Wraps

Peanut Sauce

1/4 c. creamy peanut butter

3 T. water

1 T. sugar

2 t. soy sauce

1 clove garlic, minced

Combine above ingredients in medium saucepan. Heat over medium-low heat, whisking constantly, until mixture is smooth and warm. Use immediately or keep warm over very low heat, stirring occasionally.

6 8-10" spinach, tomato, and/or plain tortillas

1/2 t. garlic salt

1/4 - 1/2 t. pepper

12 ounces pork tenderloin (or 12 ounces chicken), cut into 1/4"-thick strips

1 T. oil

4 c. packaged shredded broccoli (broccoli slaw mix, like this one, found near regular cole slaw, that one package had four cups)

1 medium red onion, cut into thin wedges

1 t. grated fresh ginger

Preheat oven to 350 degrees. Wrap tortillas in tin foil and warm them in oven for 10 minutes. When done, leave in foil (out of oven) until ready to serve.

Meanwhile, combine garlic salt and pepper. Add meat strips, tossing to coat evenly.

In a 10" skillet, cook and stir seasoned meat in hot oil over medium-high heat for 4-6 minutes or until no longer pink, turning to brown evenly. Turn heat down if meat gets too brown. Remove pork from skillet; keep warm (I wrapped in foil). Add shredded broccoli, onion, and ginger to the skillet. Cook and stir for another 4-6 minutes or until veggies are crisp-tender. Remove from heat.

To assemble, spread one side of tortilla with peanut sauce. Top with meat strips and broccoli mix. Roll up each tortilla, securing with a wooden toothpick if necessary. Serve immediately. Serves 6.