When daily schedules heat up, stay cool at suppertime with this fun 20-minute meal in a wrap.

6 8–10-inch whole wheat tortillas
12 oz. skinless, boneless chicken breast strips for stir-frying
1/2 tsp. garlic salt
1 Tbsp. cooking oil
1 orange sweet pepper, cut into strips
4 cups chopped napa cabbage or shredded broccoli (broccoli slaw)
1 medium red onion, cut into thin wedges
1 tsp. grated gingerroot
1 recipe Peanut Sauce (below)
Snipped fresh cilantro
Chopped roasted peanuts

Wrap tortillas in foil. Heat in 350° oven for 10 minutes. Coat chicken with garlic salt and 1/4 to 1/2 teaspoon ground black pepper. In a large skillet cook and stir chicken in hot oil over medium-high heat for 2 to 3 minutes until no longer pink. Remove from skillet; keep warm. Add peppers, cabbage, onion, and gingerroot to skillet. Cook and stir 2 to 3 minutes until crisp-tender. Spread each tortilla with 1 tablespoon Peanut Sauce. Top with chicken and vegetables. Sprinkle with cilantro and peanuts. Roll up each tortilla. Serves 6.

Peanut Sauce: In a saucepan combine 1/4 cup creamy peanut butter, 3 tablespoons sugar, 3 tablespoons soy sauce, 3 tablespoons water, 2 tablespoons cooking oil, and 1 teaspoon bottled minced garlic. Heat until sugar is dissolved, stirring frequently.

Per serving: 330 cal., 16 g fat (3 g. sat. fat), 30 mg chol., 911 mg sodium, 30 g carbo., 3 g fiber, 17 g pro.

SIP THIS
An Asian-style dish calls for an Asian-style beverage to enjoy along with it. Try iced green tea, Thai-style iced coffee (sweetened and topped with heavy cream), or a Chinese beer.