Thai Chicken Wrap with Spicy Peanut Sauce

By Ellan

Ingredients

• Salad:
• 3 (6 oz. ) chicken breasts
• 1 tab. soy sauce
• 1 tab. vegetables oil
• 1 tab. 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 tab. chopped mint leaves
• 1 tab. sesame seeds
• 2 teas. sugar
• 2 tab. rice wine vinegar or white vinegar
• salt
• Spicy peanut sauce:
• 1/4 cup room temperature chunky peanut butter ,soften in microwave if it has been refrigerated
• 2 tab. soy sauce
• 1 tab. rice wine vinegar or white vinegar
• 1/4 tea. cayenne pepper
• 2 tab. vegetable oil
• 4 (12-inch) flour tortilla wraps

Preparation

Step 1

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

Combine cucumber, sprouts, carrots, scallion, 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 145 seconds on each side.