Sesame-Ginger Chicken Wraps With Peanut Sauce

• 2 cups thinly sliced cucumber (about 1 large)
• 1/2 cup rice wine vinegar
• 2 (6-ounce) skinless boneless chicken breast halves, cut in half horizontally
• 2 teaspoons canola oil
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/2 tablespoons sesame seeds
• Cooking spray
• 2 cups shredded napa (Chinese) cabbage
• 4 (1.9-ounce) multigrain sandwich wraps (such as Flatout) Peanut Sauce
• 4 Peanut Sauce

1. Combine cucumber slices and vinegar in a medium bowl; let stand, stirring often.
2. . While cucumber stands, brush chicken with oil; sprinkle evenly with ginger, salt, and sesame seeds, pressing to adhere. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until done. Remove from heat; keep warm.
3. . Place 1/2 cup cabbage and 1/2 cup cucumber slices on each wrap. Cut chicken into strips, and toss with Peanut Sauce. Arrange chicken over cucumber. Roll up; secure with wooden picks, if necessary.

cucumber, rice wine vinegar, chicken breast halves, canola oil, ground ginger, salt, sesame seeds, cooking spray, cabbage, sandwich wraps, peanut sauce

Taken from www.myrecipes.com/recipe/sesame-ginger-chicken-wraps-with-peanut-sauce (may not work)