64-ounce boneless, skinless chicken breast halves, cut into bite-sized pieces
1/2teaspoonred pepper flakes
88-inch flour tortillas
4cupschopped romaine lettuce
Instructions
In a large bowl, whisk together sugar, ginger, lime juice, soy sauce, salt, red pepper, garlic. Add peanut butter and water and whisk until smooth. Add cilantro, cucumber and bell pepper; set aside.
Heat peanut oil in a wok or large heavy skillet over medium-high heat. Sprinkle chicken with red pepper flakes and saute until browned. Add chicken to the peanut butter mixture and stir 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.