Thai Peanut Broccoli Wraps

This is one of my favorite dinners. The only thing that keeps me from making it more often is the availability of broccoli slaw--there is only one store in my area where I have seen it, and it isn't one I shop at regularly. If you have a food processor you could shred your own: The mix consists of shredded red cabbage, broccoli stalks, and carrot. Making your own mix would be much more cost effective, but sadly I wait for the day when I own a food processor :o(.
The sauce itself is fantastic over steamed brown basmati rice, with or without vegetables.
Oh--and for all you non Vegs, the original recipe did call for some chicken sauted in oil before you add the slaw mix to the skillet.

Thai Peanut Broccoli Wraps

6 8- to 10-inch plain, red and/or green flour tortillas

½ teaspoon garlic salt

¼ - ½ teaspoon pepper

2-3 teaspoons cooking oil (I like to replace with either sesame or peanut)

4 cups packaged shredded broccoli (broccoli slaw mix)

1 medium red onion, cut into thin wedges

1 teaspoon grated fresh ginger

1 recipe Peanut Sauce (recipe follows)

1- Wrap tortillas in paper towels. Microwave on high power for 30 seconds to soften. (or, wrap tortillas in foil. Heat in a 350 degree F. oven for 10 minutes.)

2- In a large skillet heat oil over medium-high heat. Add broccoli, onion, and ginger to skillet--season with garlic salt and pepper. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender.

3- To assemble, spread each tortilla with about 1 Tablespoon Peanut Sauce. Top with vegetable mixture. Roll up each tortilla, securing with a toothpick. Serve immediately with remaining sauce. Makes 6 servings.

Peanut Sauce: In a small saucepan combine:

¼ cup sugar

¼ cup creamy peanut butter

3 Tablespoons soy sauce

3 Tablespoons water

2 Tablespoons cooking oil

1 teaspoon bottled minced garlic.

Heat until sugar is dissolved, stirring frequently. Makes about 2/3 cup.