chicken thai wraps

We had friends over for dinner last night and had Chicken Thai Wraps. I found this recipe on Catherine Thursby's delightful Red Shoes blog back in 2007, and have been making it regularly since then. Everyone in my family loves it. 

(Don't allow the peanut sauce to boil. If it seems too thin, add some more peanut butter.)

1 whole rottisserie chicken, shredded 
(or 4 chicken breasts diced and sauteed in olive oil with garlic, salt, and pepper)
1 bag of broccoli slaw
1 purple onion
1 tsp. fresh ginger (optional)
package of flour tortillas
cooked rice

Peanut sauce:
1/4 cup smooth peanut butter
1/4 cup sugar
3T soy sauce
3T water
2T vegetable oil
1 tsp. minced garlic

Directions:
Dice purple onion and saute over medium heat in olive oil. Add ginger and broccoli slaw, and cook until crisp-tender. Set aside.

Warm tortillas.  Cook rice for a side dish.

In a small pan prepare peanut sauce. Add peanut butter, sugar, soy sauce, water, oil, and garlic, and cook over medium heat about 4 to 5 minutes, until melted and slightly thickened.

Top a tortilla with some chicken, some broccolli slaw, and some peanut sauce, then roll it up and enjoy!