Skinny Peanut and Broccoli Slaw Wraps

Ingredients

• 10 ounces chicken breast boneless skinless
• 0.3 teaspoon garlic powder 
• 0.1 teaspoon pepper black
• 1 stick pam original flavor shopping list 
• 2 cups broccoli slaw shredded (broccoli slaw mix)
• 0.5 cup edamame frozen shelled thawed cascadian farm® (edamame)
• 0.3 teaspoon ground ginger 
• 3 10-inch flour whole wheat warmed
• 1  satay sauce homemade (below)

Equipment

• frying pan
• sauce pan
• oven
• whisk
• aluminum foil

Directions

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.
2. Add seasoned chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink.
3. Remove chicken from skillet; keep warm.
4. Add broccoli, edamame, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.
5. Spread tortillas with Homemade Peanut Sauce. Top with chicken strips and vegetable mixture.
6. Roll up tortillas.
7. Cut each wrap in half.
8. Serve immediately.
9. 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.
10. Heat over very low heat until melted and smooth, whisking constantly.
11. *Note: To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil.
12. Heat in the oven about 10 minutes or until heated through.