3 chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 twelve inch tortilla wraps

Salad:

1/2 seedless english cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded or thinly chopped carrots
3 scallions, sliced on an angle
12 leaves basil
1 tablespoon sesame seeds
2 teaspoon sugar
2 tablespoon rice win vinegar
a dash of salt, to taste

Peanut Sauce:

1/4 cup chunky peanut butter
2 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 tsp cayenne pepper
2 tbsp vegetable oil

Cook chicken breasts in a pan with soy sauce and vegetable oil. Combine all salad ingredients together and season with salt.

Whisk sauce ingredients together, pouring in a stream of vegetable oil.

Heat tortillas (on medium saucepan or in microwave).

Pile sliced chicken and salad into wraps and drizzle liberally with peanut sauce before rolling. Slice in half on an angle and serve.

Submitted by: Phil