Thai Chicken Wraps

• 4 (6-ounce) skinless, boneless chicken breast halves
• 4 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 seedless cucumber, halved lengthwise and sliced
• 3 teaspoons chopped fresh cilantro
• 4 (8-inch) whole-wheat tortillas
• 4 tablespoons Thai-style satay peanut sauce (such as Ka-Me)

1. Heat a grill pan over high heat. Rub chicken breasts with oil, and sprinkle with salt and pepper.
2. Add chicken to the pan, and reduce heat to medium. Cook 6 minutes on each side (depending on thickness of meat) or until cooked through. Remove from pan, let sit for 5 minutes, and slice diagonally into pieces.
3. Combine the cucumber slices and chopped cilantro in a bowl.
4. Assemble the wraps just before you are ready to serve. Heat a nonstick skillet over medium heat, and heat tortillas 15-20 seconds on each side.
5. Spread 1 tablespoon satay sauce on each tortilla. Top each with chicken slices and 1/4 of the cucumber mixture.
6. Fold in sides of tortillas, and serve immediately.

skinless, olive oil, salt, pepper, cucumber, fresh cilantro, tortillas, peanut sauce

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