Salad is... 1/2 seedless English cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots
3 scallions, sliced on an angle
12 Basil leaves, chopped or torn
3 tablespoons chopped mint (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Four 12-inch flour totilla wraps
Sauce - 1/4 cup room temperature chunky peanut butter (soften in microwave if refrigerated)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil & salt, to taste.
Instructions
Heat grill pan over high heat. In a bowl, toss chicken with soy and oil. Grill 6 minutes on each side.
Make the salad. Combine cucumber, sprouts, carrots, scallions, basil, mint, and sesame seeds with a generous sprinkle of sugar and vinegar. Season with salt, to taste.
Make the sauce. Whisk peanut butter, soy sauce, vinegar, and cayenne together. Steam in vegetable oil.
Clice cooked chicken thinly on an angle. Toss with the salad.
In a very hot nonstick skillet, heat tortillas 15 seconds on each side.
Pile chicken and salad in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling. Slince in half on an angle and serve.
Originally Submitted
3/29/2010
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