Thai Chicken Wrap with Spicy Peanut Sauce

Ingredients

Staple:
chicken breasts

Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots, available in pouches in produce department
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 tablespoons chopped mint leaves (4 sprigs)
1 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice wine vinegar or white vinegar
Salt

Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons soy sauce
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
flour tortilla wraps

Directions:
Heat a grill pan over high heat. Toss chicken for 5 minutes. (The recipe says to make sure all sides are cooked...but I don't need to tell you guys that.)

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with sugar and vinegar mixture provided. Season salad with salt, to taste.

Warm peanut mixture for about a minute in microwave. Wisk all ingreadients together.

Toss chicken with veggies and herbs.

In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.