Thai Chicken Wrap with Spicy Peanut Sauce

Ingredients

• 12 leaves basil chopped
• 1 cup carrots shredded
• 0.3 teaspoon cayenne pepper 
• 18 ounce chicken breasts 
• 0.5  cucumber seedless peeled halved lengthwise thinly sliced
• 4 12-inch flour tortilla wraps ()
• 2 cups bean sprouts fresh
• 1 tablespoon grill seasoning 
• 3 tablespoons mint leaves chopped (4 sprigs)
• 0.3 cup chunky peanut butter refrigerated room temperature
• 1 tablespoon white vinegar 
• 2 tablespoons white vinegar 
• 4 servings salt 
• 3  scallions sliced
• 1 tablespoon sesame seed 
• 1 tablespoon soya sauce 
• 2 tablespoons soya sauce 
• 2 teaspoons sugar 
• 1 tablespoon vegetable oil 
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• whisk
• grill
• grill pan

Directions

1. Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
2. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
3. Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
4. Slice cooked chicken on an angle. Toss with veggies and herbs.
5. In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
6. Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.