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| > ![](media/image1.png){width="7.0in" height="1.0416666666666667in"} |
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| > ![](media/image3.png){width="0.725in"                              |
| > height="1.6333333333333333in"}Visit our website at:                |
| > <http://www.phoenix.va.gov/>                                       |
| >                                                                    |
| > **Ingredients:**                                                   |
| >                                                                    |
| > 1 teaspoon olive oil 3/4 cup chopped red bell pepper               |
| >                                                                    |
| > \*6 (4-ounce) skinned, boned chicken breast halves 1 1/2           |
| > tablespoons sugar                                                  |
| >                                                                    |
| > 1 cup chopped seeded peeled cucumber 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 garlic clove, crushed 1/4 cup creamy peanut butter               |
| >                                                                    |
| > 2 tablespoons water 3 tablespoons chopped fresh cilantro           |
| >                                                                    |
| > 8 (8-inch) fat-free flour tortillas 4 cups chopped romaine lettuce |
| >                                                                    |
| > \*You can substitute slices of breast meat from prepackaged        |
| > rotisserie chicken, which makes the preparation easier, but the    |
| > dish will be a little higher in fat and sodium.                    |
| >                                                                    |
| > **Directions:**                                                    |
|                                                                      |
| 1.  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.                                                           |
|                                                                      |
| 2.  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.                                                            |
|                                                                      |
| 3.  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.                                        |
|                                                                      |
| > **Nutrition Info:**                                                |
| >                                                                    |
| > Servings Per Recipe: 8 servings (1 wrap)                           |
| >                                                                    |
| > Calories: 280 (19% from fat) Carbohydrates: 30.5 g                 |
| >                                                                    |
| > Cholesterol: 49 mg Sodium: 572 mg;                                 |
| >                                                                    |
| > Protein: 25.8 g Fiber: 2.4 g                                       |
| >                                                                    |
| > Iron: 2.5 mg Calcium: 29 mg                                        |
| >                                                                    |
| > Fat: 5.9 g (saturated: 1.1 g, monosaturated: 2.7 g, polysaturated: |
| > 1.6 g)                                                             |
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| > ![](media/image4.png){width="7.002083333333333in"                  |
| > height="0.8680555555555556in"}                                     |
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