Thai Chicken Wraps with Spicy Peanut Sauce

Recipe by Rachel Ray

Friends of ours made this for dinner one night and raved about it.  I love Thai food, and LOVE spicy peanut sauce so I had to try it! 

A few suggestions:  I didn't use the mint, it just seemed weird to me.  If you're going to make this for kids just grab a bag of cole slaw veggies and use that.  Bean sprouts and cucumbers were not a big hit with my kids.  Use the rice vinegar, or if you have to use just white vinegar use about half the amount it calls for.  I used white vinegar and it was too strong of a taste for me.  And lastly, double or triple the sauce if you're saucy people:)  And don't worry its not spicy at all!  If I were to make this just for Kirk and I, I would add more cayenne pepper.

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 carrots, available in pouches in produce department
• 3 scallions, sliced on an angle
• 12 leaves basil, chopped or torn
• 3 tablespoons chopped mint leaves (4 sprigs)
• 1 tablespoon sesame seeds
• 2 teaspoons sugar
• 2 tablespoons 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 tablespoons soy sauce
• 1 tablespoon rice wine vinegar or white vinegar
• 1/4 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 4 (12-inch) flour tortilla wraps

Directions

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.