Ginger-peanut Chicken-salad Wrapsyou

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 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 garlic clove, crushed
• 1/4 cup creamy peanut butter
• 2 tablespoons water
• 3 tablespoons chopped fresh cilantro
• 8 fat free tortillas (8-inch)
• 4 cups chopped romaine lettuce

Recipe

• 1 **i recommend doubling the sauce recipe! yum!**
• 2 can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.
• 3 -------------------------------------------------------------------------------- preparation
• 4 heat oil in a large nonstick skillet over medium-high heat. add chicken; cook 5 minutes on each side or until done. remove the chicken from pan; cool. shred the chicken into bite-size pieces. place chicken, cucumber, and bell pepper in a large bowl; set aside.
• 5 place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. add peanut butter and water; process until smooth, scraping sides. add peanut butter mixture to chicken mixture; stir well. add cilantro, and toss well. warm tortillas according to package directions. spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.