Thai Chicken Wrap with Spicy Peanut Sauce

INGREDIENTS

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