Thai Chicken Wrap with Spicy Peanut Sauce

I have still yet to be disappointed by a Rachael Ray recipe, and this one is no exception!  I have a few of her cookbooks and love looking through her variations on classics....no to mention the names she gives some of her dishes!  

The spicy peanut sauce along with the vinegary slaw was a wonderful combo....definitely a recipe I will be making again!  It is definitely a quick fix on a weekday night, and not to mention a healthy dinner (minus the fries on the side :)

Thai Chicken Wrap with Spicy Peanut Sauce

3 (6-ounce) chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon grill seasoning

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) (I didn't have these and left them out)
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
4 (12-inch) flour tortilla wraps (regular or spinach are great)

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.

Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.

Slice cooked chicken on an angle. Toss 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.

Recipe Source:  30 Minute Meals