Thai Chicken Wrap With Spicy Peanut Sauce

Recipe Ingredients

3		Chicken breasts - (6 oz ea)
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Grill seasoning
		Salad
1/2		Seedless cucumber - peeled, halved
		Lengthwise and thinly sliced on an angle
2 cups	320g / 11oz	Fresh bean sprouts
1 cup	110g / 3.9oz	Shredded carrots
3		Scallions - sliced on an angle
12		Leaves basil - chopped or torn
3 tablespoons	45ml	Chopped mint leaves
1 tablespoon	15ml	Sesame seeds
2 teaspoons	10ml	Sugar
2 tablespoons	30ml	Rice wine vinegar
		= (or white vinegar)
		Salt - to taste
		Spicy Peanut Sauce
1/4 cup	49g / 1.7oz	Room temperature chunky peanut butter - soften in microwave
		If refrigerated
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Rice wine vinegar
		= (or white vinegar)
1/4 teaspoon	1.3ml	Cayenne pepper
2 tablespoons	30ml	Vegetable oil
4		Flour tortilla wraps - (12" dia)

Recipe Instructions

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.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D04) - from the TV FOOD NETWORK

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