Ginger-Peanut Chicken Salad Wraps

By boscobojo

Ingredients

• 1 tsp. 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 TBL sugar
• 1 tsp. minced, peeled fresh ginger
• 3 TBL fresh lime juice
• 1 TBL low-sodium soy sauce
• 1/4 tsp. salt
• 1 garlic clove, crushed
• 1/4 cup creamy peanut butter
• 2 TBL water
• 3 TBL chopped fresh cilantro
• 8 (8 in) fat free flour tortillas
• 4 cups chopped romaine lettuce

Preparation

Step 1

Heat oil in 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.

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 mixture; stir. Add cilantro; toss.

Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture and 1/2 cup lettuce onto each tortilla; roll up.