INGREDIENTS

  • 3 chicken breasts
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil

    • Salad

  • 1/2 cucumber , peeled
  • 2 cups bean sprouts
  • 1 cup shredded carrots
  • 3 green onions , sliced on angle
  • 12 basil leaves , torn
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 2 tablespoons rice wine vinegar
  • salt

    • Sauce

  • 1/4 cup chunky peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • 12 (12inch) flour tortillas

DIRECTIONS

  1. Marinate chicken in 1 tablespoon soy sauce and 1 tablespoon oil for 30 minutes.
  2. Grill chicken breast 6 minutes on each side.
  3. Combine cucumber, bean sprouts, carrot, green onion and basil leaves in a medium bowl.
  4. Combine 1 tablespoon sesame oil with sugar and 2 tablespoons rice wine vinegar. Sprinkle over salad. Salt to taste then toss.
  5. Slice chicken at an angle and toss with salad.
  6. Combine all sauce ingredients in a small bowl. Mix well.
  7. Heat tortillas for 15 seconds per side on a very hot skillet.
  8. Pile chicken and salad on wrap and drizzle with sauce. Slice in half and serve.