*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Place marinade, peanuts, soy sauce and crushed red pepper in blender container; cover. Blend until smooth. Pour into large resealable plastic bag. Add chicken breasts; seal bag. Turn bag over several times to evenly coat chicken with marinade mixture. Refrigerate at least 4 hours to marinate.
Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 minutes on each side or until cooked through. Shred chicken, using 2 forks.
Mix cucumbers, onions and cilantro until well blended. Spoon about 1/2 cup of the chicken onto each tortilla; top with 1 tablespoon of the cucumber mixture. Roll up.