Wrap tortillas in foil, and warm in a 350 degree F oven for 10 minutes.
Combine garlic salt and pepper; add chicken and toss to coat evenly.
In a large skillet, cook chicken in hot oil over medium heat form 2 to 3 minutes or until no longer pink.
Remove and cover with foil to keep warm.
Add broccoli mix and ginger to skillet; cook and stir for an additional 2 to 3 minutes or until veggies are crisp-tender. Add chicken back to veggies and stir.
In a small saucepan, combine all ingredients for peanut sauce - sugar, peanut butter, soy sauce, water, vegetable oil and garlic.
Heat until sugar is dissolved, stirring frequently.
To assemble, fill tortilla with chicken/veggie mixture and drizzle with peanut sauce.