Ginger-Peanut Chicken Salad Wrap

Well, I just found this recipe while trying to decide what to cook tonight, and I as soon as I did, I knew this was it. From Cooking Light.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1  teaspoon olive oil
• 6 (4 ounce)  boneless skinless chicken breast halves
• 1  cup  chopped seeded peeled cucumber
• 3⁄4 cup  chopped red bell pepper
• 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

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.
4. Shred the chicken into bite-size pieces.
5. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
6. Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth.
7. Add peanut butter and water; process until smooth, scraping sides.
8. Add peanut butter mixture to chicken mixture; stir well.
9. Add cilantro, and toss well.
10. Warm tortillas according to package directions.
11. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.