Thai Chicken Wrap with Spicy Peanut Sauce

Hi there and Happy Monday!

We made this a few weeks ago and really enjoyed it! We found it on the Food TV website. I wanted to share with you, even though it is not a Saturday! Really any day is a good day to try something new :) Let's see what you need to make it!

Ingredients:

• 3 (6-ounce) chicken breasts - boneless skinless
  
• 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 chopped carrots
  
• 3 scallions, sliced on an angle
• 12 leaves basil, chopped or torn
• 3 tablespoons (or 4 sprigs) chopped mint leaves
• 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

So how do you make it? Place the chicken, soy, oil and seasoning in a bag. Mix together and put in the fridge for about 30 minutes. Heat a grill pan over high heat and grill 6 minutes on each side.

In a bowl, combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt.

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

Slice cooked chicken on an angle. Toss it in with the veggies and herbs.

I put the tortillas in the oven, top rack, on broil and heated each side. Keep a close eye on it!

Now the fun part! Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling. Rolling has been a struggle for me. But, I think I finally have figured it out. Let's look at the mixture on the tortilla.

Ok, see how it is laid out lengthwise? Fold those ends (the short ends) in first. Then your "longer" sides, fold one then the other. You can always roll it like a fruit roll up, but I think rolling this way keeps everything in!

So let's see it plated (and the inside too)! I paired it with some Olive Oil noodles (in a box!!). Additionally, we had some cherry tomatoes on their way "out". So, I halved them, tore up a few pieces of basil and sprinkled with lime juice.

Thanks for reading! Get out there and try something new!!!