Thai Chicken Wraps with Spicy Peanut Sauce

Recipe adapted from Rachel Ray's recipe.

This has become a standard weeknight supper in our house.  Quick, refreshing, and yummy.

Chicken:
2-3 grilled/baked/otherwise cooked chicken breasts, seasoned with soy or simply salt/pepper

Salad:

1 English cucumber, julienned

2 cups fresh bean spouts (1 package)

1+ cups shredded carrots

3-4 green onions, chopped

12 leaves basil, chopped or torn

3 tablespoons chopped mint leaves (4 sprigs)

1 tablespoon sesame seeds

2 teaspoons sugar

2 tablespoons rice wine vinegar

Salt

Spicy Peanut Sauce:

1/4 cup room temperature chunky peanut butter

2 tablespoons soy sauce

1 tablespoon rice wine vinegar

1/4 - 1/2 teaspoon cayenne pepper (to taste...sometimes I add more if I want a little more kick)

2 tablespoons vegetable or canola oil

Wrap:

12-inch tortillas (I usually buy low carb wheat ones, but any will do...or simply consume as a salad, which Ryan will do from time to time)

I typically cook the chicken the night before, to make things quicker the day we want to eat the wraps, but I've made wraps with both warm and cold chicken. Both ways are delicious.  Chop and mix the salad.  Prepare the peanut sauce.  Put all the goodies together in a tortilla.  Enjoy!