Thai Chicken Wrap With Spicy Peanut Sauce- Rachael Ray

Easy meal with a short prep time!

• Ready In: 27 mins
• Serves: 4

Ingredients

• 3 (6 ounce)  chicken breasts
• 1  tablespoon soy sauce
• 1  tablespoon  vegetable oil
• 1  tablespoon  grill  seasoning

• Salad

• 1⁄2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
• 2  cups fresh bean sprouts
• 1  cup  shredded carrot
• 3  scallions, sliced on an angle
• 12  leaves fresh basil (chopped or torn)
• 3  tablespoons  chopped mint leaves
• 1  tablespoon sesame seeds
• 2  teaspoons sugar
• 2  tablespoons white vinegar
•  salt

• Spicy peanut sauce

• 1⁄4 cup  room temperature chunky peanut butter, soften in microwave if it has been refrigerated
• 2  tablespoons soy sauce
• 1  tablespoon  rice wine vinegar or 1  tablespoon white vinegar
• 1⁄4 teaspoon cayenne pepper
• 2  tablespoons  vegetable oil
• 4 (12 inch)  flour tortillas

Directions

1. Heat a grill pan over high heat.
2. Toss chicken with soy and oil and grill 6 minutes on each side.
3. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
4. Season salad with salt, to taste.
5. Whisk peanut butter, soy sauce, vinegar and cayenne together.
6. Stream in vegetable oil.
7. Slice cooked chicken on an angle.
8. Toss with veggies and herbs.
9. In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
10. Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.