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Ingredients
  • 12 ounces
    skinless, boneless chicken-breast strips
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  • 1/4 teaspoon
    garlic salt
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  • 2 cups
    broccoli-slaw mix
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  • 1/4 teaspoon
    ground ginger
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  •  
    Peanut sauce
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  • 3 10-inch
    whole-wheat tortillas, warmed
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Directions
1.
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 to 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, for 2 to 3 minutes or until vegetables are crisp-tender.
2.
Make peanut sauce: In a small saucepan, combine 3 tablespoons creamy peanut butter, 2 tablespoons hot water, 1 tablespoon reduced-sodium soy sauce, 1/2 teaspoon minced garlic, and 1/4 teaspoon ginger. Heat over low heat, stirring constantly, until smooth.
3.
Spread tortillas with peanut sauce. Top with chicken strips and broccoli-slaw mix. Roll up each tortilla, and cut in half. Serve immediately.

Nutrition information
Per serving: Calories 223, Total Fat 7 g, Carbohydrate 21 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 7.1%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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