Thai Chicken Wraps

Quick and easy, we enjoy these as a light meal after an evening on the softball fields with our daughter.

• Ready In: 26 mins
• Yields: 12 wraps

Ingredients

• 3  chicken breasts
• 1  tablespoon soy sauce
• 1  tablespoon  vegetable oil

• Salad

• 1⁄2 cucumber, peeled
• 2  cups bean sprouts
• 1  cup  shredded carrot
• 3  green onions, sliced on angle
• 12  basil leaves, torn
• 1  tablespoon  sesame oil
• 2  teaspoons sugar
• 2  tablespoons  rice wine vinegar
•  salt

• Sauce

• 1⁄4 cup chunky peanut butter
• 2  tablespoons soy sauce
• 1  tablespoon  rice wine vinegar
• 1⁄4 teaspoon cayenne pepper
• 2  tablespoons  vegetable oil
• 12 (12 inch)  flour tortillas

Directions

1. Marinate chicken in 1 tablespoon soy sauce and 1 tablespoon oil for 30 minutes.
2. Grill chicken breast 6 minutes on each side.
3. Combine cucumber, bean sprouts, carrot, green onion and basil leaves in a medium bowl.
4. Combine 1 tablespoon sesame oil with sugar and 2 tablespoons rice wine vinegar. Sprinkle over salad. Salt to taste then toss.
5. Slice chicken at an angle and toss with salad.
6. Combine all sauce ingredients in a small bowl. Mix well.
7. Heat tortillas for 15 seconds per side on a very hot skillet.
8. Pile chicken and salad on wrap and drizzle with sauce. Slice in half and serve.