1/2 cup peanut satay sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 box (8 count) Old El Paso™ crispy flour tortilla shells, heated as directed on box
1/2 cup shredded carrot
1/3 cup diced red bell pepper
2 tablespoons chopped peanuts
1 tablespoon chopped fresh cilantro leaves
Lime wedges, if desired
In 10-inch skillet, heat shredded chicken, peanut sauce and green chiles over medium heat 5 to 7 minutes, stirring frequently, until chicken is heated through. Remove from heat. To assemble, divide chicken mixture among heated shells; top with carrot, bell pepper, peanuts and cilantro leaves. Serve with lime wedges.