Ginger-peanut Chicken Salad Wrap

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 teaspoon olive oil
• 6 (4 ounce) boneless skinless chicken breast halves
• 1 cup chopped seeded peeled cucumber
• 3/4 cup chopped red bell pepper
• 1 1/2 tablespoons sugar
• 1 tablespoon minced peeled fresh ginger
• 3 tablespoons fresh lime juice
• 1 tablespoon low sodium soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 clove garlic, crushed
• 1/4 cup creamy peanut butter
• 2 tablespoons water
• 3 tablespoons chopped fresh cilantro
• 8 8 inch 8-inch fat-free flour tortillas
• 4 cups chopped romaine lettuce

Recipe

• 1 heat oil in a large nonstick skillet over medium-high heat.
• 2 add chicken; cook 5 minutes on each side or until done.
• 3 remove the chicken from pan; cool.
• 4 shred the chicken into bite-size pieces.
• 5 place chicken, cucumber, and bell pepper in a large bowl; set aside.
• 6 place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth.
• 7 add peanut butter and water; process until smooth, scraping sides.
• 8 add peanut butter mixture to chicken mixture; stir well.
• 9 add cilantro, and toss well.
• 10 warm tortillas according to package directions.
• 11 spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.