Ingredients:
Makes one serving 1/2 cup diced rotisserie chicken 1/4 cup asparagus pieces, about 1 inch long 1/4 cup yellow squash pieces 2 fajita-size flour tortillas (6-inch) 2 lime wedges, optional Sauce Fresh ginger slice, 1/8-inch thick, peeled and cut in half 2 cloves garlic, peeled 2 tablespoons Jif Creamy Peanut Butter 1 tablespoon soy sauce 3/8 teaspoon chili paste with garlic 2-1/2 teaspoons sugar 2-1/2 teaspoons Worcestershire sauce 2-1/4 teaspoons sesame oil 3-1/2 teaspoons water

Instructions:
Chop ginger and garlic in food processor as finely as possible. Add next seven ingredients and process until sauce is completely smooth. If sauce is too thick, add more water. If sauce is too thin, add more peanut butter. Toss about half the sauce with chicken and put aside in a covered bowl. Boil about 1 inch of water in a large skillet and add asparagus. Cover skillet and turn off heat. In 1-3 minutes, lift off cover and remove asparagus using tongs. Cut off ends of squash and cut into half-moon pieces. Put 1/4 cup squash pieces into microwave-safe bowl and add a little water. Cover with plastic wrap and microwave about 2-3 minutes. Let cool slightly and carefully drain off water. Place tortillas in microwave and cook about 15 seconds, or until warm and bend easily. Put chicken in tortillas, top with asparagus and squash and drizzle with additional peanut butter sauce. Serve with optional lime wedges.