3 (6-ounce) chicken breasts |
1 tablespoon tamari |
1 tablespoon vegetable oil |
1 tablespoon grill seasoning |
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle |
2 cups fresh bean sprouts |
1 cup shredded carrots, available in pouches in produce department |
3 scallions, sliced on an angle |
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 or white vinegar |
salt |
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated |
2 tablespoons tamari |
1 tablespoon rice wine vinegar or white vinegar |
1/4 teaspoon cayenne pepper |
2 tablespoons vegetable oil |
4 (12-inch) flour tortilla wraps |