Ginger Peanut Chicken Salad Wraps

1 teaspoon olive oil

6 chicken breast halves, skinless

1 cup cucumber, peeled, seeded, chopped

¾ cup red bell pepper, chopped

1 ½ tablespoons sugar

1 tablespoon fresh ginger, peeled and minced

3 tablespoons fresh lime juice

1 tablespoon low sodium soy sauce

¼ teaspoon salt

¼ teaspoon ground red pepper

1 clove garlic, crushed

¼ cup creamy peanut butter 2 tablespoons water

3 tablespoons fresh cilantro, chopped

8 fat free tortillas

4 cups romaine lettuce, chopped

Heat oil in a large nonstick skillet over medium heat. Add chicken, cook 10 minutes or until juices run clear. Remove from pan and cool. Cut the chicken into bite size pieces. Place chicken, cucumber and bell pepper in a large bowl and set aside.

Place sugar and the 8 next ingredients in a blender and process until smooth, scraping sides. Add peanut butter mixture to chicken mixture and stir well. Add cilantro and toss well. Warm tortillas and spoon ½ cup chicken mixture onto each tortilla, top each serving with ½ cup lettuce and roll up.

Serves 8