Ginger-Peanut Chicken-Salad Wraps

• 1 teaspoon olive oil
• 6 (4 oz.) skinless, boned chicken breast halves
• 1 cup cucumber, chopped, seeded and peeled
• 3/4 cup chopped red bell pepper
• 1 1/2 tablespoons sugar
• 1 teaspoon 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 flour tortillas
• 4 cups chopped romaine lettuce

1. Heat oil in a large, nonstick skillet over medium-high heat. Add chicken; cook for 5 minutes on each side or until done. Remove from pan; cool. Shred chicken into bite-size pieces. Place chicken, cucumber and bell pepper in a large bowl.
2. Process sugar, ginger, lime juice, soy sauce, salt, red pepper and garlic in a blender until smooth. Add peanut butter and water; blend. Combine peanut butter and chicken mixtures; stir. Add cilantro; toss.
3. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture and 1/2 cup lettuce onto each tortilla; roll up.

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

Taken from www.myrecipes.com/recipe/ginger-peanut-chicken-salad-wraps-0 (may not work)