Easy Thai Chicken Wraps

• 1 cup asian-style dressing (I use Kraft Light Asian Toasted Sesame)
• 1/4 cup creamy peanut butter
• 1/8 teaspoon ground red pepper (cayenne)
• 1 lb boneless skinless chicken breast, cut into 1/2 inch strips
• 1/2 teaspoon gingerroot, finely chopped
• 3 cups coleslaw mix (8 ounces)
• 1 medium red bell pepper, cut into thin strips
• 2 tablespoons peanuts, chopped
• 1/4 cup fresh cilantro, chopped
• 6 flour tortillas (8-10 inches in diameter)

1. 1. Mix dressing, peanut butter and ground red pepper until smooth. Set aside half of mixture to serve with wraps.
2. 2. Spray 10 inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring occasionally, until chicken is brown. Reserve about 1/4 cup of remaining dressing mixture. Stir remaining dressing mixture into chicken. Cover and cook over medium-low heat 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
3. 3. Add coleslaw mix, reserved 1/4 cup dressing mixture, bell pepper, peanuts and cilantro to skillet. Toss to coat mixture well. Spread about 1/3 cup each coleslaw mixture and chicken down center of each tortilla; roll up. Serve with remaining dressing mixture.

asianstyle dressing, peanut butter, ground red pepper, chicken breast, gingerroot, coleslaw mix, red bell pepper, peanuts, fresh cilantro, flour tortillas

Taken from www.food.com/recipe/easy-thai-chicken-wraps-390297 (may not work)