Grilled chicken, cucumber, bean sprout and carrot salad, dressed with a spicy peanut sauce and wrapped up in a flour tortilla. A delicious sandwich for lunch or dinner!
Prep Time30 minutesmins
Cook Time12 minutesmins
Total Time42 minutesmins
Servings: 4servings
Calories: 784kcal
Ingredients
Chicken
36 oz.chicken breaststrimmed and pounded even, if necessary
1tablespoonsoy sauce
1tablespoonvegetable oil
2teaspoonsugar
Salad
½seedless English cucumberpeeled, halved lengthwise and thinly sliced on an angle
2cupsfresh bean sprouts
1cupshredded carrots
3scallionssliced on an angle
12leavesbasilchopped or torn
3tablespoonchopped mint
3tablespoonsesame seeds
2tablespoonrice vinegar
saltto taste
Sauce
½cupchunky peanut butterroom temperature (soften in microwave if it has been refrigerated)
4tablespoonsoy sauce
2tablespoonrice vinegar
½teaspooncayenne pepper
4tablespoonvegetable oil
412-inchflour tortilla wraps
Instructions
Chicken
Heat grill pan over high heat. In a bowl, toss chicken with soy and oil. Grill 6 minutes on each side, or until internal temperature reaches 165°F (74°C). Set aside.
Salad
Combine cucumber, sprouts, carrots, scallions, basil, mint, and sesame seeds with a generous sprinkle of sugar and vinegar. Season with salt, to taste. Slice cooked chicken thinly on an angle. Toss with the salad.
Sauce
Whisk peanut butter, soy sauce, vinegar, and cayenne together. Stream in vegetable oil.
Place one of the tortilla wraps on a plate and cover with a damp paper towel. Microwave for 20-25 seconds. Pile chicken and salad in wrap and drizzle liberally with spicy peanut sauce before wrapping and rolling. Slice in half on an angle and serve.
Notes
Recipe adapted from Rachael Ray 30-Minute Meal Get Togethers.