Thai Chicken Wraps with Peanut Sauce

Ingredients:

1 lb chicken breast tenders
Montreal Grill Seasoning
1 TBSP Soy Sauce
Extra Virgin Olive Oil


Salad:

1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots/matchstick carrots
3 scallions, sliced on an angle
12 leaves basil, chopped or torn
3 TBSP/4 sprigs chopped mint leaves, optional
1 TBSP sesame seeds
2 tsp sugar
2 TBSP Rice Wine Vinegar
Peanut Sauce (any brand)
4 12 inch tortilla wraps (I use low carb)

Directions:

brush chicken with EVOO, sprinkle with grill seasoning. You can grill the chicken or saute it. I usually saute it in the pan for ease. When cooked through, sprinkle soy sauce over, then remove from pan. Set Aside.

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

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.