Thai Chicken Wraps

• 3 chicken breasts
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 12 cucumber, peeled
• 2 cups bean sprouts
• 1 cup shredded carrot
• 3 green onions, sliced on angle
• 12 basil leaves, torn
• 1 tablespoon sesame oil
• 2 teaspoons sugar
• 2 tablespoons rice wine vinegar
• salt
• 14 cup chunky peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 14 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 12 (12 inch) flour tortillas

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.
5. Sprinkle over salad.
6. Salt to taste then toss.
7. Slice chicken at an angle and toss with salad.
8. Combine all sauce ingredients in a small bowl.
9. Mix well.
10. Heat tortillas for 15 seconds per side on a very hot skillet.
11. Pile chicken and salad on wrap and drizzle with sauce.
12. Slice in half and serve.

chicken breasts, soy sauce, vegetable oil, cucumber, bean sprouts, carrot, green onions, basil, sesame oil, sugar, rice wine vinegar, salt, chunky peanut butter, soy sauce, rice wine vinegar, cayenne pepper, vegetable oil, flour tortillas

Taken from www.food.com/recipe/thai-chicken-wraps-252177 (may not work)