chicken thai wraps with spicy peanut dipping sauce

courtesy of: rachael ray, food network
submitted by: missi
serves: 4-6

chicken & marinade
- 3 (6oz) chicken breasts
- 1 tbsp soy sauce
- 1 tbsp veggie oil
- 1 tbsp grill seasoning

filling
- 1 seedless cucumber, peeled, halved lengthwise and sliced thinly on an angle
- 2 c fresh bean sprouts
- 1 c shredded carrots
- 3 scallions, thinly sliced on an angle
- 12 basil leaves, torn or chopped
- 3 tbsp mint leaves, torn or chopped
- 1 tbsp sesame seeds
- 2 tsp sugar
- 2 tbsp rice wine vinegar
- salt to taste

- 4 12" flour tortilla wraps (try jalapeno if you're feeling adventurous)

sauce
- 1/4 c extra chunky peanut butter, room temp (if refrigerated, microwave for a few seconds)
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/4 tsp cayenne pepper
- 2 tbsp veggie oil

1. heat grill pan over high heat. toss chicken with soy sauce, veggie oil, and grill seasoning. grill for 6 minutes on each side.

2. combine cucumber, sprouts, carrots, scallions, basil, mint, sesame seeds, sugar, and rice wine vinegar. season with salt to taste.

3. whisk together peanut butter, soy sauce, rice wine vinegar, and cayenne pepper. stream in veggie oil.

4. thinly slice chicken on an angle and toss with veggies and herbs.

5. in a very hot non-stick skillet, heat tortillas on each side about 15 seconds.

6. pile chicken and veggies in tortilla and drizzle generously with peanut sauce before rolling.

hint: can be prepared up to 7 hours ahead. just store the filling, chicken, and sauce separately in the fridge, reheating the chicken and sauce just before assembly.

image: yelp