Ginger-Peanut Salad Wrap

# 3 (4-ounce) skinned, boned chicken breast halves
# 1/2 cup chopped seeded peeled cucumber
# 1/3 cup chopped red bell pepper
# 3/4 tablespoon sugar
# 1/2 tablespoon minced peeled fresh ginger
# 1.5 tablespoons fresh lime juice
# 1/2 tablespoon low-sodium soy sauce
# 1/8 teaspoon salt
# 1/8 teaspoon ground red pepper
# 1/2 garlic clove, crushed
# 1/8 cup creamy peanut butter
# 1 tablespoons water
# 1.5 tablespoons chopped fresh cilantro

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.

Number of Servings: 4

Recipe submitted by SparkPeople user ADMILLER99.