Thai Peanut Chicken Wraps

This is one of the few dinners I make over and over. I promise you will love it!

Sauce:
1/4 cup sugar
1/4 cup creamy peanut butter
3 tablespoons water
3 tablespoons soy sauce
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
6-8 eight to ten inch flour tortillas (I usually like wheat, Mark likes white)
1/2 teaspoon garlic salt
1/2 teaspoon pepper
12 oz boneless skinless chicken breast meat, in chunks or slices
1 teaspoon olive oil
4 cups packaged broccoli slaw
1 medium raw red onion, cut into thin wedges
1 teaspoon grated fresh ginger

Directions:
1. for peanut sauce: combine all sauce ingredients in a small saucepan. heat until sugar is dissolved, stirring frequently. set aside.
2. wrap tortillas in foil. bake in 350 degree oven about 10 minutes ot until heated and softened. meanwhile, combine garlic salt, pepper and chicken.
3. in a large skillet, heat the 1 teaspoon olive oil. cook and stir seasoned chicken in hot oil over medium-hight heat until cooked through. remove chicken from skillet; keep warm. add broccoli, onion and ginger to skillet. cook and stir for 2-3 minutes or until vegetables are crisp-tender. remove from heat.
4. to assemble, top tortilla with chicken and vegetable mixture. spread each tortilla with about 1 tablespoon + peanut sauce. roll up each tortilla, securing with a wooden toothpick. serve immediately with remaining sauce