Thai Chicken Wrap With Spicy Peanut Sauce

By á-174942

Ingredients

• SALAD:
• 3 chicken breasts - (6 oz ea)
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon grill seasoning
• 1/2 seedless cucumber peeled, halved
• lengthwise and thinly sliced on an angle
• 2 cups fresh bean sprouts
• 1 cup shredded carrots
• 3 scallions sliced on an angle
• 12 leaves basil chopped or torn
• 3 tablespoons chopped mint leaves
• 1 tablespoon sesame seeds
• 2 teaspoons sugar
• 2 tablespoons rice wine vinegar (or white vinegar)
• Salt to taste
• SPICY PEANUT SAUCE:
• 1/4 cup room temperature chunky peanut butter soften in microwave
• if refrigerated
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar (or white vinegar)
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 4 flour tortilla wraps - (12" dia)

Details

Servings 4

Preparation

Step 1

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.

Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.

Slice cooked chicken on an angle. Toss with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

This recipe yields 4 big wraps.