1. Preheat oven to 350°F. Stack tortillas and wrap in foil. Bake about 10 minutes or until warm. Meanwhile, in a medium bowl combine garlic salt and pepper. Add meat; toss gently to coat.

2. In a large skillet heat oil over medium-high heat. Add meat; cook and stir for 4 to 6 minutes or until slightly pink in center. (Reduce heat if necessary to prevent overbrowning.) Remove meat from skillet; cover and keep warm. Add broccoli, onion, and ginger to skillet; cook and stir for 4 to 6 minutes or until vegetables are crisp-tender. Remove from heat.

3. Spread Peanut Sauce evenly over tortillas. Top with meat and vegetable mixture. Roll up tortillas, securing with toothpicks if necessary.

Peanut Sauce

1. In a small saucepan combine peanut butter, water, sugar, soy sauce, and garlic, Heat over medium-low heat, whisking constantly, until smooth and warm. Use immediately or keep warm over very low heat, stirring occasionally.

Thai Chicken Wraps:

Prepare as directed, except substitute 12 ounces skinless, boneless chicken breast strips for the pork.