Thai Chicken Wraps with Spicy Peanut Sauce

By Nana_CAM

Crunchy, not smooth, peanut butter is the best for Thai peanut sauce, used to give an exotic flavor to chicken or pep up a salad dressing.

Ingredients

• 3 *3 chicken breats (6 ounces each)
• 1 *1 tablespoon soy sauce
• 1 *1 tablespoon vegetable oil
• 1 *1 tablespoon grill seasoning
• 4 *4 flour tortilla wraps (12 inches in diameter)
• *Salad:*
• 1/2 *1/2 English (seedless) cucumber, peeled, halved lengthwise and thinly sliced on an angle
• 2 *2 cups fresh bean sprouts
• 1 *1 cup shredded carrots, available packaged in th produce department at the grocery store
• 3 *3 scallions, sliced on an angle
• 12 *12 leaves basil, chopped or torn
• 3 *3 tablespoons chopped mint leaves (4 sprigs)
• 1 *1 tablespoon seasame seeds
• 2 *2 teaspoons sugar
• 2 *2 tablespoons rice wine vinegar or white vinegar
• *Salt
• *Spicy peanut sauce:*
• 1/4 *1/4 cup room temperature chunky peanut butter, sofened in the
• microwave if it has been refrigerated
• 2 *2 tablespoons soy sauce
• 1 *1 tablespoon cayenne pepper
• 2 *2 tablespoons vegetable oil
• 1 *1 tablespoon rice wine vinegar or white vingar

Preparation

Step 1

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

Combine cucumber, sprouts, carrots, scallions, basil, mint and seasame with a generous sprinkle of sugar and venegar. 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 ot nonstick skillet, or over a gas burner, heat tortillas for 15 seconds or each side.

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