Thai Chicken Wrap with Spicy Peanut Sauce
INGREDIENTS
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3 (6-ounce) chicken breasts
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1 tablespoon tamari
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1 tablespoon vegetable oil
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1 tablespoon grill seasoning
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1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
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2 cups fresh bean sprouts
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1 cup shredded carrots, available in pouches in produce department
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3 scallions, sliced on an angle
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12 leaves basil, chopped or torn
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3 tablespoons chopped mint leaves (4 sprigs)
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1 tablespoon sesame seeds
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2 teaspoons sugar
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2 tablespoons rice wine vinegar or white vinegar
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Salt
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1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
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2 tablespoons tamari
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1 tablespoon rice wine vinegar or white vinegar
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1/4 teaspoon cayenne pepper
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2 tablespoons vegetable oil
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4 (12-inch) flour tortilla wraps
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