Ginger-Peanut Chicken-Salad Wraps

Ingredients

• 0.3 cup creamy peanut butter 
• 1 cup cucumber peeled seeded chopped
• 8 8-inch flour tortilla fat-free ()
• 3 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 1  garlic clove crushed
• 0.3 teaspoon ground pepper red
• 3 tablespoons juice of lime fresh
• 1 tablespoon soy sauce low-sodium
• 1 teaspoon olive oil 
• 0.8 cup bell pepper red chopped
• 4 cups the of 1 cos lettuce chopped
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves 
• 1.5 tablespoons sugar 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• blender

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add chicken; cook 5 minutes on each side or until done.
3. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces.
4. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
5. Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth.
6. Add peanut butter and water; process until smooth, scraping sides.
7. Add peanut butter mixture to chicken mixture; stir well.
8. 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.