Thai Chicken Wraps

• 1- 1/2 pound Chicken Breast, Thinly Sliced Into Bite-sized Chunks
• 3 Tablespoons Soy Sauce, Divided
• 3 Tablespoons Vegetable Oil, Divided
• 1 Tablespoon Grill Seasoning
• 1/2 cups Chunky Peanut Butter, Softened
• 2 teaspoons Rice Wine Or White Vinegar
• 1/4 teaspoons Cayenne Pepper
• 1/2 Tablespoons Sugar
• 1 package Flour Tortilla Wraps (10 Count)
• 2 cups Cooked Rice (either Warm Or Cold)
• 1/2 cups Julienned Carrots
• 1/2 cups Julienned Cucumber
• 1 cup Bean Sprouts

1. Toss chicken with 1 Tablespoon each of soy sauce, vegetable oil, and grill seasoning.
2. Heat skillet over medium-high heat and cook chicken all the way through.
3. Remove chicken from pan.
4. Whisk together peanut butter, the remaining 2 Tablespoons each of soy sauce and vegetable oil, the rice wine or white vinegar, cayenne pepper, and sugar until well combined.
5. You add additional soy sauce or vegetable oil if you want a thinner consistency.
6. Heat non-stick skillet over high heat and heat tortillas for 15 seconds on each side.
7. Heat rice if desired.
8. Layer sauce, rice, vegetables and chicken on your tortilla, wrap and roll and youre ready to go!
9. You may also mix chicken with sauce before layering into wrap.

chicken, soy sauce, vegetable oil, grill seasoning, chunky peanut butter, rice, cayenne pepper, sugar, flour tortilla wraps, either, carrots, cucumber, sprouts

Taken from tastykitchen.com/recipes/main-courses/thai-chicken-wraps-2/ (may not work)