Thai Chicken Wrap w/ Spicy Peanut Sauce

3 chicken breast, thinly sliced (6 oz.)

1 Tbsp. soy sauce

1 Tbsp. vegetable oil

1 Tbsp. grill seasoning

4 flour tortilla wraps (12 inches)

salad:

½ cucumber, peeled, halved lengthwise, thinly sliced on an angle

2 cups bean sprouts

1 cup carrots, shredded

3 scallions, sliced on an angle

12 basil leaves, chopped or torn

1 Tbsp. sesame seeds

2 tsp. sugar

2 Tbsp rice wine vinegar or white vinegar

salt

Spicy peanut sauce:

¼ cup chunky peanut butter, room temp

2 Tbsp. soy sauce

1 Tbsp. rice wine vinegar or white vinegar

¼ tsp. cayenne pepper

2 Tbsp. vegetable oil

In sauce pan mix soy sauce and oil, heat cooked chicken in mixture.  Combine all salad ingredients in a large bowl.  Add chicken.  In a small mixing bowl combine spicy peanut sauce ingredients.  Warm tortillas.  Spoon chicken salad mixture onto warmed tortillas and drizzle with spicy chicken sauce.  Roll as you would a burrito.  Serve with peanut sauce on the side.