Thai Chicken Wraps

(From a kids recipie book but really yummy- better for a light meal or lunch)

3 skinless chicken breasts
7 tablespoons Lawry’s sesame ginger 30-minute marinade
¼ cup creamy peanut butter
4 (8-inch) flour tortillas
1 1/3 cups shredded iceburg lettuce
1 green onion, thinly sliced

*Place chicken in a ziplock bag; add 4 tablespoons marinade. Seal bag and turn to coat chicken. Marinate in fridge for 30 minutes.
*Remove the chicken from the bag, discarding marinade. Cook chicken in hot oil in a big nonstick skillet over medium-high heat 6 minutes on each side or until done. Remove from skillet, and let cool slightly. Cut each chicken breast diagonally into ¼-inch thick slices.
*Stir together peanut butter and remaining 3 tbls marinade in a small bowl.
*Spread 2 tablespoons peanut butter mixture evenly over 1 side of each torilla, leaving a ½-inch border. Top each tortilla with chicken, 1/3 cup shredded lettuce, and 2 teaspoons green onions. Roll up tortilla tightly and serve.
*Sometimes it is easier to serve these wraps by placing each rolled tortilla onto a square of parchment or wax paper. Roll them up tightly, and twist the ends to seal. Cut the wraps in half, and peel back the paper as you eat.