1/2 cup Asian dressing (see below)
Pinch of cayenne pepper
1/2 tsp. finely chopped ginger root
1/2 medium red bell pepper, cut into thin strips
2 T. chopped fresh cilantro
2 T. creamy peanut butter
1/2 lb chicken breasts cut into 1/2 inch strips
1 1/2 cup coleslaw mix
1 T chopped peanuts
2 flour tortillas (8-10 inch diameter)
1/4 cup rice vinegar
1 tsp sugar
pinch of ginger
1 T. soy sauce
1/2 garlic clove, minced
1/4 cup vegetable oil
Mix asian dressing, peanut butter and cayenne pepper until smooth. Set aside half (1/4 cup) of mixture to serve with wraps.
Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook chicken and ginger in skillet, stirring occasionally, until chicken is brown. Save out about 2 T of dressing and put the rest in the chicken. Cover and cook over medium-low heat 3-4 minutes, stirring occasionally, until chicken is no longer pink in center. Remove chicken from skillet.
Add the reserved 2 T of dressing mixture, the cole- slaw, red bell peppers, peanuts, and cilantro to the skillet. Toss to coat mixture well. Cook until tender. Down center of each tortilla's, spread vegetable mixture and chicken; roll up. Drizzle the rest of the Asian dressing over tortilla's.