Ginger Peanut Chicken Lettuce Wraps

For this appetizer, I took this recipe I found for some wraps and decided to just take the recipe for the filling and turn it into lettuce wraps instead. They were SO good! They had so much flavor and tasted really fresh. I will definitely be making these again. They are also nice because you can make the filling way ahead of time and just let it chill in the fridge. So easy!

Ingredients:

1 teaspoon olive oil
6 (4-ounce) skinned, boned chicken breast halves, cooked (we just baked them with a little salt and pepper on them)
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 tablespoon minced peeled fresh ginger (I just used 3/4 tsp. ground ginger instead)
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
Lettuce leaves (I used iceburg because I like the crunch:)

Directions:

Cut the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

Whisk together sugar and the next 6 ingredients (sugar through garlic) until smooth. Add peanut butter and water; whisk until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Serve with lettuce leaves.