When I first read the ingredients in the peanut sauce (the original called for sugar), the combination seemed a bit strange … peanut butter and teriyaki sauce?!!

But it’s delicious! And the fresh gingerroot sautéed with the other veggies has an irresistible smell. I am happy to report that this recipe was a winner with Gary who does not normally have exotic tastes!

PEANUT SAUCE:

1. In a saucepan, stir over medium heat until all ingredients are dissolved:

¼ cup fresh ground peanut butter

3 Tbsp honey

3 Tbsp teriyaki stir-fry and marinade sauce (or you could use soy sauce)

3 Tbsp water

2 Tbsp olive oil

1 tsp. roasted garlic

2. Meanwhile, heat in a 350-degree oven for about 10 minutes:

6 whole wheat tortillas (or spinach herb wraps), wrapped in aluminum foil

3. In a large skillet, heat 2 Tbsp olive oil over medium-high heat; stir-fry for 3-4 minutes until no longer pink:

3 skinless, boneless chicken breasts cut into stir-fry strips

½ tsp garlic salt 

4. Remove chicken from skillet; keep warm. 

5. In same skillet, heat 1 Tbsp olive oil over medium-high heat; stir-fry 2-3 minutes just until tender crisp:

1 orange sweet pepper, cut into strips

4 cups chopped Napa cabbage

1 red onion, thinly sliced 

2 tsp freshly grated gingerroot

6. Spread each warm tortilla (or wrap) with 1-2 Tbsp peanut sauce; top with chicken and vegetables. Sprinkle with chopped, roasted peanuts* and sesame seeds. 

7. Roll up each tortilla and serve. Makes enough for 6.

 NOTE: I used raw peanuts, chopped them coarsely, and then spread them on a small pizza pan and roasted them in a 350-degree oven for 3-5 minutes.