Vietnamese Chicken Wrap

The beansprouts and cucumbers inside the wrap gives such a nice flavor to this Vietnamese style (well, minus the tortilla - thin rice wrappers might have been even better!! there is always next time, though, right?) chicken wrap dish. The salad filling makes every bite fresh and even crunchy. In addition, the spicy peanut sauce is such a taste booster to this dish. It reminded me of Vietnamese spring rolls - so fresh and so mouthwatering!!

Vietnamese Chicken Wrap

Ingredients & Direction:

Chicken-
3 boneless, skinless chicken breasts
1 tablespoon soy sauce
1 tablespoon grill seasoning
pinch of seasoned salt
2 tablespoons canola oil

In a medium bowl, marinade the chicken in the remaining ingredients well for 10 minutes. Grill the chicken on grill or on stove, about 7 minutes on each side. (If you're cooking the chicken on a pan, make sure to flip them every 2 minutes or so, so they don't burn.)

Salad-
2 cups fresh beansprouts
1 cucumber, peeled and halved lengthwise and thinly sliced
1 cup shredded carrots
3 green onions, chopped
1/2 cup fresh basil (about 12 leaves), chopped
1/2 cup fresh cilantro, chopped
1/3 cup fresh mint leaves, chopped
1 1/2 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice vinegar
Salt

In a large bowl, combine all the ingredients and mix them well. Set aside.

On flour tortilla, place the salad evenly in the center of the tortilla.

Place sliced cooked chicken over the salad and wrap the tortilla tight.

Make spicy peanut sauce:

Spicy Peanut Sauce-
1/4 cup chunky peanut butter, room temperature
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon cayenne
2 tablespoons canola oil
2 tablespoons hoisin sauce

In small bowl, stir in all the ingredients until the sauce becomes smooth. Pour the sauce over the wrap or inside the wrap, according to your liking.