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.

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.

Spread tortillas with peanut sauce. Top with chicken strips and broccoli-slaw mix. Roll up each tortilla, and cut in half. Serve immediately.