Ingredients:
1 teaspoon olive oil
6 (4 ounce) boneless skinless chicken breast halves
1 cup chopped seeded peeled cucumbers
3/4 cup chopped red bell peppers
1 1/2 tablespoons sugar
1 tablespoon 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 clove garlic, crushed
1/4 cup creamy peanut butter
2 tablespoons water
3 tablespoons chopped fresh cilantro
8 8 inch 8-inch fat-free flour tortillas
4 cups chopped romaine lettuce
Directions:
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken; cook 5 minutes on each side or until done.
Remove the chicken from pan; cool.
Shred the chicken into bite-size pieces.
Place chicken, cucumber, and bell pepper in a large bowl; set aside.
Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth.
Add peanut butter and water; process until smooth, scraping sides.
Add peanut butter mixture to chicken mixture; stir well.
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.
Servings: 8
Time preparation: 10 min.
Time total: 25 min.