It’s more difficult to cook for people you’re just getting to know.  You don’t know their likes and dislikes yet.  So, it’s hard to cook something like mushrooms when you know a fair number of crazy people don’t like them.  This probably means that you’ll be making chicken.

That’s what I did.  But I didn’t want to make just your normal boring chicken recipe.  I wanted something yummy and fun.

When I ran across this Thai chicken wraps with spicy peanut sauce, I knew it was the one for this meal.

However, living in Ecuador at the moment, I couldn’t find all the ingredients that this recipe calls for.  So, I substituted what I had and what I could find.

Look at the size of the only green onions I could find.  These things are bigger than leeks!

I’m so glad I made it!  It was delicious.  At first I was a little concerned about the peanut sauce, because it made more of a paste than a sauce, but it was still delicious.

And to be honest, when I tasted each piece separately I was really nervous because I didn’t like them.  But when all three things combine, it was divine (rhyme intended).

Thai Chicken Wraps with Spicy Peanut Sauce

Adapted from Rachel Ray

Ingredients

* 3 (6-ounce) chicken breasts

* 1 tablespoon soy sauce

* 1 tablespoon vegetable oil

* 1 tablespoon grill seasoning

Salad:

* 1 seedless cucumber, peeled, cut into 8 spears and thinly sliced on an angle

* 1 cup cold, leftover rice

* 1 bell pepper chopped

* 3 ribs of celery finely chopped

* 1 cup shredded carrot

* 3 scallions, sliced on an angle (or one giant one if you live where I do)

* 12 leaves basil, chopped or torn

* 3 tablespoons chopped mint leaves (4 sprigs)

* 1 tablespoon sesame seeds

* 2 tablespoons rice wine vinegar or white vinegar

* Salt

Spicy peanut sauce:

* 1/4 cup room temperature peanut butter, soften if it has been refrigerated

* 2 tablespoons soy sauce

* 1 tablespoon rice wine vinegar or white vinegar

* 1/4 teaspoon cayenne pepper

* 2 tablespoons vegetable oil

* 4 (12-inch) flour tortilla wraps

Directions

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.

Combine cucumber, celery, rice, pepper, carrots, scallions, basil, mint and sesame with a generous sprinkle of vinegar. Season salad with salt, to taste.

Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.

Slice cooked chicken on an angle. Toss with veggies and herbs.

In a very hot nonstick skillet or over a gas burner, heat tortillas 15 seconds on each side.

Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.