Ginger-Peanut Chicken-Salad Wraps (Cooking Light)

• 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 (8 inch) fat free tortillas
• 4 cups chopped romaine lettuce

1. Heat oil 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.
2. 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.

olive oil, chicken breast halves, cucumber, red bell pepper, sugar, fresh ginger, lime juice, soy sauce, salt, ground red pepper, garlic, peanut butter, water, fresh cilantro, tortillas, romaine lettuce

Taken from www.food.com/recipe/ginger-peanut-chicken-salad-wraps-cooking-light-343833 (may not work)