Delish Dish

I must find a way to make chicken not chicken...

Thai Chicken Wrap with Spicy Peanut Dipping Sauce

Chicken & Marinade:
3 (6 oz) chicken breasts
1 T soy sauce
1 T vegetable oil
1 T grill seasoning

Filling:
1 seedless cucumber, halved lengthwise and peeled, thinly sliced 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 T mint leaves, torn or chopped (about 4 sprigs)
1 T sesame seeds
2 t sugar
2 T rice wine vinegar
Salt to taste

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

Spicy Peanut Dipping Sauce:
1/4 C room tempurature chunky peanut butter, microwave if it's been refridgerated
2 T soy sauce
1 T rice wine vinegar
1/4 t cayenne pepper
2 T vegetable oil

Heat a grill pan over high heat. Toss chicken with soy sauce, vegetable oil, and grill seasoning and grill 6 minutes on each side.

Combine cucumber, sprouts, carrots, scallions, basil, mint, sesame seeds, sugar, and rice wine vinegar. Season with salt to taste.

Whisk together peanut butter, soy sauce, rice wine vinegar, and cayenne pepper. Stream in vegetable oil.

Thinly slice chicken on an angle and toss with veggies and herbs.

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

Pile chicken and veggies in tortilla and drizzle generously with peanut sauce before rollling.