Thai Chicken Wrap With Spicy Peanut Sauce Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
517
FAT
84%
CHOL
41%
SOD
79%

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Ingredients for 4 servings

2 tablespoons vegetable oil

1/4 teaspoon cayenne pepper

1 cup shredded carrots, available in pouches in produce department

12 leaves basil, chopped or torn

1 tablespoon soy sauce

3 scallions, sliced on an angle

2 cups fresh bean sprouts

2 teaspoons sugar

1 tablespoon sesame seeds

1 tablespoon rice wine vinegar or white vinegar

3 tablespoons chopped mint leaves (4 sprigs)

1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated

3 (6-ounce) chicken breasts

4 (12-inch) flour tortilla wraps

1 tablespoon grill seasoning

2 tablespoons rice wine vinegar or white vinegar

1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle

Salt

2 tablespoons soy sauce

1 tablespoon vegetable oil

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